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It's Pumpkin Time!
Autumn is here and we have a scrumptious fall dessert to share with you, and news about our last pop-up restaurant of the year coming up on October 28th. First, the recipe. We served this Pumpkin Pound Cake with Pecan Caramel Moat at our September pop up, as well as few other choice events this fall. We received rave reviews and many requests to share the recipe. This cake is a great way to use your garden pumpkins for something other than pies and bread! The pecan caramel is fantastic and can be made ahead and re-heated for serving. We serve this dessert with our authentic salted caramel gelato, but it’s equally delicious with a good quality vanilla gelato or ice-cream. Enjoy, and see the side-bar for details about the October pop-up!Love, Mary
OCTOBER RECIPE OF THE MONTH
Sweet Potato Pound Cake with Pecan Caramel Moat
Makes one bundt cake
Ingredients for the cake
4 large eggs
1/2 cup vegetable oil
1/4 cup melted butter
1 TBS vanilla
1/2 cup whiskey or apple juice
1/2 cup buttermilk
2 cups sugar 3 cups all purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt
2 cups sweet potato puree Method for the Cake
Preheat oven to 350 degrees, grease bundt pan with butter and lightly dust with with flour
1. Combine wet ingredients in a mixing bowl
2. Sift together dry ingredients in a separate bowl
3. Combine mixtures into one bowl
4. Add sweet potato puree, mix until incorporated
5. Pour batter into prepared bundt pan
6. Bake on center rack for 22 to 30 minutes, let cool and invert onto platter
For the Caramel 1 cup brown sugar 1/2 cup butter 1/4 cup maple syrup 1 cup chopped pecans 1/4 cup bourbon (optional) or 2 TBS vanilla Combine ingredients in a sauce pan, bring to boil over medium heat. When it has reached a boil lower heat to keep warm. This keeps for at least a week refrigerated, re-heat it before serving. TO SERVE: Ladle caramel onto serving plate and place slice of pumpkin cake on top, garnish with whipped cream, gelato, or ice-cream.
