I have been wanting to make this cake for 2 1/2 years. I saw it in Everyday with Rachael Ray around Thanksgiving 2 years ago, but I couldn't ever fit it in to a holiday meal. Last week I had signed up to make a cake for a little party and I decided I would make 3 instead. This pumpkin cake was finally going to have its day to shine! I halved the recipe and made it in 3 6-inch cake pans. I also used the pecans that I received from Shailesh, who co-authors PecanStoreBlog, to make the pecan praline. A great way to use those delicious pecans.
The cake is very moist, due to the pumpkin puree that is in the batter and has a hint of orange. I have already decided that whipped cream frostings are my favorite for cakes and this one has a nice amount of brown sugar and vanilla beat into the whipped cream which gives it a beautiful light color and also really enhances the flavors of the cake and praline.
You smash up the praline and it is sprinkled inbetween the layers of cake and frosting. After we tasted this cake, I was thinking that I should have made the full recipe. This cake was stunning in taste and appearance. Very, very delicious.
3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract
Up next- Smoked Gouda Grits