BAKING
Surrey’s Premier Lifestyle Magazine
Spiced pumpkin cake with maple and rum drizzle
This sumptuous, spiced sponge, packed with cinnamon, ginger and pecans, will have them all fooled. I find it fun to hold back on the lead ingredient and let people guess – they never get the main pumpkin element! Moist and moreish, this delicious seasonal sensation is warmed with a rum and maple glaze, then drizzled with a maple cream cheese icing and topped with the satisfying crunch of sugared pecans. It keeps well for several days if allowed!
Ingredients
165g brown sugar
Two eggs
60ml maple syrup
160ml vegetable oil
340g fresh or tinned pumpkin
250g self-raising flour
60g chopped pecans
Half teaspoon bicarbonate of soda
One teaspoon ground allspice
Two teaspoons ground cinnamon
One teaspoon ground ginger
For the rum maple glaze
28g unsalted butter, 78g maple syrup, 57g dark rum
For the sugared pecans
100g pecans halved, 30g icing sugar
For the maple frosting
375g cream cheese, 200g unsalted butter,
80ml maple syrup, 320g icing sugar
Method
• Heat oven to 180°C/350°F and grease a bundt tin or if preferred, line an eight inch x 12 inch shallow cake pan.
• Beat eggs, sugar, maple syrup and oil in a mixing bowl for around five minutes until creamy, then add the pumpkin and chopped nuts.
• Stir in all the dry ingredients: flour, bicarbonate and spices, then transfer to the chosen tin. Bake for about 35–40 minutes, depending on depth of tin, testing with a skewer.
• Whilst the cake is baking, make the rum glaze by melting the unsalted butter, maple syrup and rum until boiling. Then simmer for about five to eight minutes and leave to cool.
• Once baked and whilst still in the tin, brush the rum glaze generously over the cake.
• Leave for five minutes and then turn out on to wire rack.
• Make the sugared pecans by running them under water, spreading them on baking paper, dusting with the sifted icing sugar and then place in the oven for around 10 minutes. Take out and leave to cool.
• Make the cream cheese drizzle by creaming the butter and cream cheese. Then add the icing sugar and maple syrup to taste. It will be a looser consistency than the usual buttercream, so drizzle over rather than pipe.
• Place the cooled cake on a plate, drizzle with the maple cream cheese and top with the sugared pecans.
165g brown sugar
Two eggs
60ml maple syrup
160ml vegetable oil
340g fresh or tinned pumpkin
250g self-raising flour
60g chopped pecans
Half teaspoon bicarbonate of soda
One teaspoon ground allspice
Two teaspoons ground cinnamon
One teaspoon ground ginger
For the rum maple glaze
28g unsalted butter, 78g maple syrup, 57g dark rum
For the sugared pecans
100g pecans halved, 30g icing sugar
For the maple frosting
375g cream cheese, 200g unsalted butter,
80ml maple syrup, 320g icing sugar
Method
• Heat oven to 180°C/350°F and grease a bundt tin or if preferred, line an eight inch x 12 inch shallow cake pan.
• Beat eggs, sugar, maple syrup and oil in a mixing bowl for around five minutes until creamy, then add the pumpkin and chopped nuts.
• Stir in all the dry ingredients: flour, bicarbonate and spices, then transfer to the chosen tin. Bake for about 35–40 minutes, depending on depth of tin, testing with a skewer.
• Whilst the cake is baking, make the rum glaze by melting the unsalted butter, maple syrup and rum until boiling. Then simmer for about five to eight minutes and leave to cool.
• Once baked and whilst still in the tin, brush the rum glaze generously over the cake.
• Leave for five minutes and then turn out on to wire rack.
• Make the sugared pecans by running them under water, spreading them on baking paper, dusting with the sifted icing sugar and then place in the oven for around 10 minutes. Take out and leave to cool.
• Make the cream cheese drizzle by creaming the butter and cream cheese. Then add the icing sugar and maple syrup to taste. It will be a looser consistency than the usual buttercream, so drizzle over rather than pipe.
• Place the cooled cake on a plate, drizzle with the maple cream cheese and top with the sugared pecans.
Top tip:
For the cake to be child appropriate, substitute water for rum in the glaze.essence info
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