Pumpkin Pine Nut Cake Recipes

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.

PINEAPPLE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

PUMPKIN RAISIN CAKE

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

PUMPKIN CHEESECAKE IN NUT CRUST

Steps:

• For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
• For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
• Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
• Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
• Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
• Remove spring-form before serving and decorate cake with coarsely grated rind.

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

PUMPKIN NUT CAKE WITH MAPLE GLAZE

Steps:

• Cake:
• Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325 degrees for 45 minutes or until cake tests done. Cool on rack for 15 minutes then turn cake out onto rack and cool completely.
• Glaze:
• In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.

PUMPKIN-PINE NUT BREAD

Steps:

• Pre-heat oven to 350ºF.
• Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening).
• In a mixing bowl, combine all ingredients.
• Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean.
• Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.

PUMPKIN FRUITCAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.

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-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.

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.