This is a wonderful and fun alternative to the traditional Pumpkin Pie usually served after Thanksgiving dinners everywhere.
INGREDIENTS
2-1/2 c pastry flour
1-1/2 c cane sugar
4 tsp baking soda
2-1/2 tsp ground cinnamon
2 tsp ground cardamom
1/2 tsp salt
3/4 c half & half
1 c pumpkin puree
1/2 c unsalted butter, melted
2 tsp vanilla extract
1 c chopped pecans
TOPPING:
2 c packed brown sugar
1 tsp ground cinnamon
3 c boiling water
Vanilla ice cream or sweetened whipped cream & Awakened Pumpkin Seeds
INSTRUCTIONS
Preheat oven to 350° F. Combine the flour, sugar, baking soda, spices and salt in a large bowl. Then add the half & half, pumpkin puree, melted butter and vanilla and mix until blended. Stir in chopped pecans. Transfer to a greased 9" x 13" baking pan.
Clean and dry the bowl and combine the brown sugar and cinnamon, then sprinkle the sugar/cinnamon mixture over the batter in the baking pan. Finally, pour 3 cups boiling water over the batter and sugar, do not stir or mix. Carefully place in the oven on a middle rack.
Bake 30-35 minutes, until a toothpick inserted in center comes out clean and the liquid is bubbling around the edges. Let cool in the pan on a wire rack.
Serve with a scoop of vanilla ice cream or whipped cream, and sprinkle lightly salted Awakened Pumpkin Seeds on top.
2 comments
Yes, leaving it out in room/cool temperatures is fine, ideally being able to keep it in an air-tight container. Refrigeration tends to dry out cakes.
If made the day before can the cardamom cake sit out on counter covered or need to be refrigerated?