Pumpkin Nut Cake with Orange Candies
Baking and Desserts • European
Description
Pumpkin Nut Cake with Orange Candies
Ingredients
- Butter 5 oz
- Wheat Flour 2½ cups
- Baking Powder 2 teaspoons
- Salt ½ teaspoon
- Ground Black Pepper ¼ teaspoon
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root ¼ teaspoon
- Sugar 1 cup
- Farm fresh eggs 3 pieces
- Ground clove a pinch
- Pumpkin 5 oz
- Peeled chestnuts 5 oz
- Orange Syrup ½ cup
- Orange Candies 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Grate the pumpkin on a coarse grater and simmer it with a little water for 20–25 minutes. Allow to cool and squeeze out excess liquid. You should end up with 1 cup of prepared pulp.
Step 3
Sift the flour, baking powder, salt, pepper, cinnamon, ginger, and allspice into a bowl.
Step 4
In another bowl, beat the butter, gradually adding 1 cup of sugar, then the eggs one at a time. Add 1 cup of prepared pumpkin and gradually mix in the dry ingredients in several additions. Mix until smooth. Add ¾ cup of walnuts and ½ cup of chopped candies.
Step 5
Pour the batter into a mold. (I like to bake in a large silicone pan for Easter cakes — 17 cm in diameter). Bake for about 1 hour. Check readiness with a toothpick. Remove from the oven, let sit for 10 minutes, then remove from the mold and cool completely.
Step 6
Meanwhile, toast ¼ cup of walnuts in a dry skillet over medium heat until browned. Add 1 tablespoon of butter and 2 tablespoons of sugar. Stir and remove from heat.
Step 7
Melt the jam in the microwave.
Step 8
Place the cake on a plate, drizzle with jam, sprinkle with walnuts in sugar, and decorate with candies.
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