Pumpkin Pine Nut And Honey Cake Recipes

PUMPKIN HONEY BUN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
• In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
• Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

PUMPKIN-HONEY CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
• Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Make frosting:
• Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
• Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.
• Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

HONEY PUMPKIN CAKE

Steps:

• Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
• Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
• Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .

PUMPKIN-PINE NUT CAKE

Steps:

• Cut the prunes in half and put them in a bowl. Cover with boiling water and leave them to plump for 10 minutes. Drain well and place in a clean bowl. Mix the simple syrup and Armagnac together and pour over the prunes. Let macerate in the refrigerator for at least 4 hours but preferably overnight. Store the prunes in the maceration liquid.
• Heat the oven to 375°F or 350°F on convection.
• Cut the pumpkin in half and scoop out the seeds and fibers. Use a small sharp knife to score the flesh in a checkerboard pattern, cutting in about 1/2 inch. Rub each half with the butter, sprinkle with the brown sugar, and season with salt. Put the pumpkin on a baking sheet, cut-side up, and bake until very tender and browned, about 45 minutes.
• When the pumpkin is cool enough to handle, peel it and put the flesh through a food mill.
• Line a strainer with a few layers of cheesecloth. Scrape the pumpkin puree into the strainer, set it over a bowl, cover with cheesecloth, and weight it. Let the puree drain for at least 2 hours to remove the excess liquid.
• Put the pine nuts, the sugars, and a pinch of salt in a food processor. Pulse to chop the nuts. Slowly add the butter, pulsing until you have pea-sized pieces. Transfer to a bowl and chill until ready to use.
• Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or parchment. Spray twelve 2 x 2-inch ring molds or 1 1/2-inch square molds with cooking spray and set on the pan.
• Put the pine nuts, all-purpose flour, semolina, salt, baking powder, and sugars in a food processor. Pulse and process until the pine nuts are ground. Add the butter and pulse until well mixed; the texture should be coarse.
• Combine the eggs, pumpkin puree, olive oil, zest, and vanilla seeds (rinse, dry, and save the pod for another use) in a mixing bowl. Whisk until smooth. Add to the processor and process for 30 seconds.
• Coarsely chop half of the drained prunes and fold into the batter. Fill the molds two-thirds full. Top with the streusel, filling the molds. Bake until a tester comes out clean and the streusel is browned, about 20 minutes, rotating the pan halfway through baking.
• Let cool briefly, then remove the molds.
• Put the warm cakes on dessert plates and garnish with the remaining prunes and the maceration liquid.
• You could use canned pumpkin puree.

THE BEST PUMPKIN HONEY BUN CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
• In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Spread half of the batter in the prepared pan (about 2 1/4 cups).
• In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
• Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
• In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.

PUMPKIN, PINE NUT, AND HONEY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round cake tin and line the base with baking paper.
• Sift the flour, ginger and cinnamon together.
• Beat the butter and sugar until creamy. Add the honey and beat again.
• Beat in the eggs one at a time, adding a spoonful of the flour mixture with each.
• Fold in the rest of the flour, the grated pumpkin and pine nuts. Spoon into the cake tin and level the top.
• Bake for 45-55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.
• Mix the icing sugar with 1.5tsp water and drizzle on top.