Pumpkin Spice Bundt With Brown Sugar Icing And Candied Pecans Food

PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE

Steps:

• Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
• Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
• Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
• Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
• Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

CANDIED PUMPKIN SPICE PECANS

Steps:

• Preheat oven to 250°F. Whisk egg white in a large bowl until foamy. Whisk in packed light brown sugar, vanilla extract, kosher salt, and pumpkin pie spice. Stir pecanhalves into brown sugar mixture until thoroughly coated. Place pecans in a single layer on a large rimmed baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake, stirring every 15 minutes, until pecans have browned and coating has set and started to harden, about 45 minutes. Remove from oven; cool completely on baking sheet, about 30 minutes. Store in an airtight container up to 5 days.

PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour two 8" cake pans.
• In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
• In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
• In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
• Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
• For Frosting:.
• Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
• Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
• Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.