Recipe #1778
Pumpkin-Pecan Cake
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 2 h |
servings
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Recipe ingredients
- 4 eggs*
- 1 3/4 cups (430 mL) brown sugar*
- 1 cup (250 mL) vegetable oil*
- 3 cups (750 mL) flour*
- 1 tsp. (5 mL) salt
- 2 tsp. (10 mL) baking soda*
- 2 tsp. (10 mL) baking powder*
- 1 Tbsp. (15 mL) orange zest (orange part of peel)
- 1 cup (250 mL) pecans
- 2 cups (500 mL) mashed cooked pumpkin
Preparation
Preheat oven to 350°F / 175°C.
In the mixer bowl, beat eggs, brown sugar and vegetable oil together until smooth.
Add flour, salt, baking soda, baking powder, orange zest and pecans.
Add cooked pumpkin.
Pour batter into two round buttered and floured cake pans.
Bake for about 40 minutes.
Turn cakes out. Put one layer on top of the other and ice with orange-coloured icing.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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