umpkin
desserts become especially popular during the fall and winter months. Of
course, pumpkin pie is America's favorite pumpkin dessert, but this orange
colored butter cake, containing both pumpkin and its complementary spices;
cinnamon, ginger, and cloves, is sure to please. It consists of two
layers of moist and flavorful cake that, like a carrot cake, benefits from being
filled and frosted with a cream cheese icing. This frosting does deviate
from the traditional cream cheese frosting as it contains pure maple syrup. Now, do not confuse pure maple syrup
with the corn syrup flavored with artificial maple extract, sometimes called
'pancake syrup', as it does not come close to the real thing and should not be
used here. Pure maple syrup is a reddish-brown aromatic liquid that has a
distinctive rich, sweet, nutty, flavor that Diana Henry in her book 'Roast Figs
Sugar Snow' says is "reminiscent of burnt sugar and fudge". It is produced from the sap of maple trees
(in February and March) grown in
Canada and the Northeastern United States.
Today we are lucky to have
excellent brands of canned pumpkin puree on the market which saves us
the time and effort of having to make our own. But
if you would like to make your own use the smaller pumpkin varieties like
Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2
- 3 1/2 kg.). To make the puree, first cut the pumpkin in half
lengthwise, remove seeds and stringy fibers, and then place cut-side down
on a greased baking sheet. Bake at 350 degrees F (177 degrees C)
for approximately 45 minutes to 1 1/4 hours (depending on size) or
until easily pierced with a knife. Scoop out the pulp and puree
in a food processor until smooth. To extract all the liquid,
strain through a cheesecloth lined strainer. Cool the puree
before using.
Preheat the oven to 350 degrees
F (177 degrees C) and place rack in center of oven. Butter and flour (or
spray with Baker's Joy) two - 8 inch (20 cm) cake pans. Set aside.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add
the eggs, one at a time, mixing well after each addition. Add the pumpkin
puree
and vanilla and beat until incorporated.
In a separate bowl, whisk
together the flour, baking soda, baking powder, salt and spices. Add the
flour mixture and buttermilk alternately to the pumpkin batter, in three
additions, beginning and ending with the flour mixture. Divide the batter
in half and then pour the batter
into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted
in the middle comes out clean. Cool on a wire rack for 10 minutes and then
invert and remove the cakes from their pans. Cool completely before
frosting.
Frosting:
Place the cream cheese and
butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple
syrup and confectioners' sugar and process to combine. Adjust syrup or
sugar until you have the right consistency.
Assemble:
Place one of the cake layers,
top side down, on a serving plate. Frost with a layer of icing.
Place the second cake, top side down, onto the first layer and frost the top and
sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to
room temperature before serving.
This recipe is
adapted from Cindy Mushet's excellent baking newsletter "Baking with the American Harvest".
(Unfortunately, it is no longer in publication.)
For Cake:
1/2 cup (113 grams) unsalted
butter, room temperature
Note: To make your own
buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar
or lemon juice. Stir and let stand for 10 minutes before using.
For Frosting:
8 ounces (228 grams) cream cheese, room
temperature
1/4 cup (56 grams) unsalted
butter, room temperature
2 tablespoons pure maple
syrup (preferably Grade A dark amber)
2 cups (230 grams)
confectioners' (powdered or icing) sugar,
sifted
For Garnish:
1/2 cup (50 grams) toasted
and chopped walnuts or pecans
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