HOLIDAY--Pumpkin Spice Cake with Orange Sauce

[Guest guest]

* Exported from MasterCook *

 

Pumpkin Spice Cake With Orange Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Cakes & Frostings Desserts

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or margarine -- softened

3/4 cup sugar

2 large eggs

3/4 cup mashed cooked pumpkin

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

Powdered sugar

Orange Sauce

Garnish: orange rind strips

 

Beat butter at medium speed with an electric mixer until creamy; gradually add

sugar, beating well. Add eggs, 1 at a time, beating until blended after each

addition. Stir in pumpkin and vanilla.

Combine flour and next 3 ingredients; gradually add to sugar mixture, beating

at low speed until blended after each addition. Pour into a greased and floured

9-inch round cakepan. Bake at 350 for 20 minutes or until a wooden pick

inserted in center comes out clean. Cool in pan on a wire rack 10 minutes;

remove from pan, and cool on a wire rack. Place a paper doily over cake; sift

powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve

with Orange Sauce. Garnish, if desired. Makes 8 servings.

 

ORANGE SAUCE

 

1/3 cup light brown sugar

1 tablespoon cornstarch

1 1/2 cups orange juice

1 teaspoon lemon juice

 

Whisk together all ingredients in a heavy saucepan until blended. Bring mixture

to a boil over medium heat, whisking constantly; boil, whisking constantly, 1

minute. Serve warm or cool. Makes 1 3/4 cups.

 

PUMPKIN ICE-CREAM PIE

 

1 pint vanilla ice cream, softened

1 baked 9-inch pastry shell

1 cup mashed cooked pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

2 cups frozen whipped topping, thawed

 

Spread ice cream in cooled piecrust; freeze until firm. Combine pumpkin and

next 3 ingredients. Fold in whipped topping; spread over ice cream. Freeze until

firm. Remove from freezer 15 minutes before serving. Makes 1 (9-inch) pie.

 

 

FROSTED PUMPKIN-WALNUT COOKIES

 

1/2 cup butter or margarine, softened

1 1/2 cups firmly packed brown sugar

2 large eggs

1 cup mashed cooked pumpkin

1/2 teaspoon vanilla extracted

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup chopped walnuts or pecan

Cookie Glaze

 

Beat butter at medium speed with an electric mixer until creamy; gradually add

brown sugar, beating well. Add eggs, 1 at a time, beating just until blended

after each addition. Stir in pumpkin and vanilla. Start Combine flour and

next 3 ingredients; gradually add to butter mixture, beating at low speed after

each addition just until blended. Stir in walnuts. Drop by tablespoonfuls, 2

inches apart, onto greased baking sheets. Bake at 375 for 12 minutes. Transfer

to wire racks to cool. Spoon Cookie Glaze into a small zip-top plastic bag.

Snip a small hole in 1 corner of bag, and drizzle glaze over cookies. Makes

about 7 1/2 dozen.

 

COOKIE GLAZE

 

2 cups sifted powdered sugar

14 cup butter or margarine, melted

1/4 cup milk

1/2 teaspoon vanilla extract

 

Whisk together all ingredients until smooth. Makes 1 cup.

 

HOLIDAY PUMPKIN CHIFFON DREAM

 

1 1/2 cups finely ground pecans

1/4 cup all-purpose flour

3 tablespoons sugar

1/3 cup butter or margarine, melted

1 envelope unflavored gelatin

1/2 cup frozen orange juice concentrate, thawed

1 (14-ounce) can sweetened condensed milk

3 egg yolks

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 (15-ounce) can pumpkin

1 (8-ounce) container frozen whipped topping, thawed

 

Combine first 4 ingredients, and press mixture onto the bottom of a 9-inch

springform pan.

Bake at 375 for 12 minutes or until browned; cool. Sprinkle gelatin over

orange juice in a medium saucepan; let stand 1 minute. Stir in condensed milk

and next 3 ingredients. Cook mixture over medium heat, stirring constantly, 15

to 20 minutes or until slightly thickened. Remove from heat, and stir in

pumpkin; cool. Fold in whipped topping, and pour pumpkin mixture into prepared

crust. Chill at least 4 hours or overnight. Makes 8 to 10 servings.

 

HARVEST PUMPKIN BREAD

 

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup mashed cooked pumpkin

1/2 cup chopped pecans, toasted

1 teaspoon vanilla extract

Peachy Cream Cheese Spread

 

Beat butter at medium speed with an electric mixer until creamy; gradually add

brown sugar, beating well. Add eggs, 1 at a time, beating until blended after

each addition. Combine flour and next 4 ingredients; add to butter mixture

alternately with pumpkin, beginning and ending with flour mixture. Beat at low

speed after each addition, just until dry ingredients are moistened. Stir

chopped pecans and vanilla into batter. Spoon into a greased 8 1/2 - x 4

1/2-inch loafpan. Bake at 350 for 1 hour or until a wooden pick inserted in

center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan,

and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1

loaf.

 

PEACHY CREAM CHEESE SPREAD

 

1 (8-ounce) package cream cheese, softened

1/3 cup peach preserves

1/4 teaspoon ground ginger

 

Beat all ingredients at low speed with an electric mixer until blended. Makes 1

1/3 cups.

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2227 Calories; 103g Fat (41.3% calories

from fat); 31g Protein; 298g Carbohydrate; 5g Dietary Fiber; 622mg Cholesterol;

2318mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Fat; 10

Other Carbohydrates.

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0