|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Pumpkins for Sale at Farmers' Market on Union Square, New York City, New York, USA
Photographic Print
Oborn, Angus
Buy at AllPosters.com
La Belle Cuisine
Pumpkin
Walnut Cake with
Candied Oranges
Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
by the Editors of Saveur
Magazine,
1998, Chronicle Books
 
Saveur - One Year Subscription
Serves 8
“Her
grandmother never gave her the real, unabridged recipe for
this
cake,
says
Christopher Hirsheimer [Saveur executive editor],
but she
was
eventually
able to figure out its secrets herself.”
For
cake:
1 cup softened butter, plus additional
for greasing pan
2 1/2 cups flour, plus additional
for dusting pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch ground allspice
1 cup sugar
3 eggs
1 cup pumpkin pulp
[such as canned pumpkin puree]
1 cup coarsely chopped walnuts
1/2 cup coarsely chopped candied
orange slices (recipe follows)
For garnish:
1/4 cup walnut halves
1 teaspoon butter
2 tablespoons sugar
1/2 cup candied orange syrup (recipe follows)
Candied Orange Slices with Syrup:
2 tablespoons black peppercorns
10 whole allspice berries
3 cups sugar
2 seedless oranges (such as Valencias),
thinly sliced
1. For cake, preheat oven to 350
degrees [F.] Grease and flour a
7 1/4-inch
(7-cup) angel food cake pan. Sift together flour,
baking
soda, baking
powder, salt, pepper, cinnamon, ginger,
and allspice
into a large bowl and
set aside.
2. In another large bowl beat remaining 1 cup butter until fluffy.
Gradually add sugar, then beat in eggs, one at a time, and fold
in
pumpkin.
Slowly add dry ingredients to butter mixture,
mixing just
until smooth. Stir
in walnuts
and candied orange.
3. Spoon batter into pan. Bake until a toothpick inserted in center
comes
out clean, about 1 hour. Cool in pan for 10 minutes, then
unmold and cool
on
rack.
4. For garnish, toast walnuts in a dry skillet over medium heat until
brown, about 3 minutes. Stir in butter, remove from heat, and
toss walnuts
with sugar. Transfer cake to a platter, drizzle with
candied orange syrup,
and garnish top with walnuts and candied
orange slices.
Candied
Orange Slices with Syrup
Wrap
peppercorns and allspice berries in a small square of cheesecloth,
tie into
a bundle, then put it a medium saucepan with sugar and 3 cups
of water.
Bring to a boil over medium heat and add oranges. Place the
lid of a smaller
saucepan on orange slices to keep them submerged.
Simmer until the rinds
become very soft and the syrup begins to foam,
about 1 1/2 hours. Remove
slices from syrup and allow to cool on wax
paper. Discard spices and reserve
syrup. Makes about 12 orange slices
and 1 1/2 cups syrup.
Featured Archive Recipes:
More from
'Saveur Cooks Authentic American'
Caramelized Pumpkin Trifle
Chocolate Pumpkin Cake
Double Pumpkin Roulade
Golden Pumpkin and Apritcot
Layer Cake
Orange-Soaked Bundt Cake
Pumpkin Bread Pudding
Pumpkin Cheesecake in a
Gingersnap Crust
Pumpkin Mousse Pie with
Gingersnap Pecan Crust
Pumpkin Pecan Rum Cake
Pumpkin Squares w/ White Chocolate
Cream Cheese Frosting
Williamsburg Orange-Sherry Cake
Index - Cake Recipe Archives
Index - Thanksgiving Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
