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Hcampbell
Pumpkin cake
Bake recipe for cake of pumpkin with pecans, cream cheese, cinnamon, cardamom and ginger.
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Ingredients
- 400 g chilled pumpkin pieces bag
- 6 el tap water
- 175 g dark brown sugar
- 275 g unsalted butter at room temperature, extra to grease
- 3 medium sized egg
- 200 g self raising flour
- 1 el ground cinnamon
- 1 el ground cardamom
- 1 el ground ginger
- 150 g granulated sugar
- 70 g pecans
- 100 g fresh cream cheese fresh cream cheese
- 75 g powdered sugar
Kitchen Stuff
Directions
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Boil the pumpkin pieces with the water over low heat for 15 minutes until done.
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Puree the pumpkin with the hand blender to a smooth puree and allow to cool to room temperature.
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Preheat the oven to 170 ° C.
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Grease the cake tin with butter, covered with parchment paper and brush again with butter.
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Mix the caster sugar with the butter lightly and lightly with a mixer. Add 1 to 1 eggs.
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Mix the cooled pumpkin puree at the lowest setting.
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Sift the flour and spices over the bowl and fold it as lightly as possible.
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Put the batter in the cake tin and fry the cake in the oven for about 1 hour until golden brown and done.
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Check with a skewer whether the cake is cooked. Put it in the middle of the cake, the skewer comes out clean and dry, then the cake is done.
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Cool on a grid in 2 hours. Prepare a piece of baking paper.
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Heat the granulated sugar with the water in a thick-bottomed saucepan over low heat.
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Let the sugar crystals roast and then set the heat high until the sugar turns deep brown.
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Remove immediately from the heat and add the pecans. Cover and pour the caramel on the baking paper and leave to cool for 15 minutes.
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Chop the pecan caramel with a knife into coarse pieces.
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Beat the butter with the cream cheese and icing sugar in 4 minutes.
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Brush the top of the cake with it and sprinkle with the pecan caramel.
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Nutrition
540Calories
Sodium6% DV150mg
Fat49% DV32g
Protein12% DV6g
Carbs19% DV56g
Fiber4% DV1g
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