Pumpkin Cake with Whipped Cream and Pecan Praline

By Silvana Nardone

Ingredients
3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract

Directions

1. Line a baking sheet with parchment paper. Butter two 8-by- 2-inch round cake pans. Line the bottoms of the pans with parchment paper and butter the parchment. Flour the pans.

2. In a large skillet, melt 2 cups granulated sugar over medium-high heat until light amber, about 7 minutes. Reduce the heat to low, add the pecans and quickly stir to coat. Transfer the pecans to the prepared baking sheet and, using a metal spatula, spread in a single layer to cool completely. Place the praline in a sturdy resealable plastic bag and crush into pieces; set aside.

3. Preheat the oven to 350°. In a bowl, sift together the flour, pumpkin pie spice, salt, baking powder and baking soda. Using an electric mixer, beat together the butter, 1/2 cup brown sugar and the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until combined. Beat in the flour mixture in 3 parts alternately with the milk and orange zest on low speed until just combined. Add the pumpkin puree and beat until just combined.

4. Divide the batter evenly between the 2 prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the cake layers to a rack to cool, about 10 minutes. Remove the cakes from the pans, invert and peel off the parchment paper. Let the cakes cool completely on the rack, about 45 minutes.

5. Meanwhile, make the frosting. Using a standing mixer with a whisk attachment, whip the cream on medium speed until soft peaks form, 2 to 3 minutes. On low speed, gradually beat in the remaining 1 1/2 cups brown sugar and the vanilla until stiff peaks form. Cover and refrigerate until ready to use.

6. Assemble the cake: halve each cake layer horizontally with a serrated knife. Place 1 cake layer on a platter. Spread the whipped cream frosting on top about 1/4 inch thick; sprinkle with about 1/2 cup crushed pecan praline. Repeat with three more layers, saving enough frosting for the cake sides and reserving the last layer of praline. Spread the remaining frosting evenly on the sides of the cake and sprinkle the reserved pecan praline on top. Refrigerate the cake for at least 1 hour before serving.

content from www.rachaelraymag.com

Ten Tips for Great Holiday Cakes

By: Emily Brune

Don't be afraid of dishing up some divine desserts this holiday season. These handy tips will help make your cakes a smashing success.

1. A hot oven can cause a cake to rise too much in the center. Use an oven thermometer--the type that is made to hang from your oven rack--in order to achieve the correct oven temperature.

2. If your layers are higher in the center than you would like, slice off the top with a serrated knife.

3. For a cake that is perfectly flat on top, invert one layer onto another one. It will be flat from the bottom of the cake pan.

4. Simple syrup can be brushed onto baked layers for added moistness. You can flavor it with liquors, espresso or extracts.

5. Prevent cheesecakes from cracking by coating the sides of the pan with cooking spray. As it
cools, it will shrink away from the sides of the pan.

6. If your layers are crumbly, frost the cake and freeze it until set. Then you’ll have a smooth and even layer to frost over.

7. Dust your finished cakes with confectioners’ sugar just before serving for a luxurious winter look.

8. Eggshells in the cake batter? No problem. As the cake bakes they will sink to the bottom, and you can remove them easily when you take the cake out of the pan.

9. Decorate your cakes by covering the sides with chopped nuts. They’ll add flavor and crunch.

10. For a quick seasonal touch, dip cranberries in water or egg white then roll in granulated sugar. Allow them to dry for a few hours at room temperature, then arrange on top of the cake.

content from www.Allrecipes.com