Pecan and Pumpkin Spice Cake

Pecan pumpkin spice cake recipe / SHE-EATS

two fancy cake tins / Pecan pumpkin spice cake recipe / SHE-EATS

Do you love these tins as much as I do? I love a bundt, and I have a fair few, but you do have to commit to making a big cake, and as there are only two of us, it isn’t always ideal. Plus I love the simplicity of a loaf cake, something which slices easily and can be on stand-by in the freezer or on hand to give to friends. I have been eyeing these two up for ages, but they aren’t stocked in the UK yet, so I used some birthday money to treat myself to a transatlantic transaction. The customer service was great and they came really well packed. The design on them both is so lovely that all they need is a sprinkle of icing sugar, or a drizzle of warm caramel and they are ready for an audience.

Back to the cake. I used pumpkin puree to replace some of the butter. I must admit, ratio-wise I should have used half of what I did, but my terrible maths actually left a really delicate cake. And that first-time mistake was kept when it worked on the following two I made. A very happy accident!  The pumpkin flavour adds to the spice mix beautifully but not so much that you feel like you’re eating something savoury.

Pecan pumpkin spice cake recipe / SHE-EATS

Three times I have made this, and still this is the only shot I have of the inside!

The spice-mix is speculaas. My current batch is from Spice Kitchen UK (though I am always looking for more to try!) and I love the depth added by pepper and cardamom. There are loads of variations of it around, but this is what I think of as pumpkin spice.

Tip: mix the spice with icing sugar for a very autumnal finish to your cake which will only add to the flavour. This is also great to sprinkle over porridge (I have some in my ‘desk larder’ – we all have a desk larder, right?!).

Pecan pumpkin spice cake recipe / SHE-EATSThe pecans could be caramelised before you put them in if you wanted to, in fact that was my initial idea. But I am forgetful and it tastes great as is, so up to you!

If you are reading this after Halloween, why not make your own pumpkin puree and give your carved lantern the tasty sendoff it deserves? You can find a pumpkin puree recipe here. 

Pecan Pumpkin Spice Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Pumpkin puree, fresh or canned, gives great flavour and colour and the spice mix makes it impossible to refuse a slice! 

Course: Dessert
Keyword: Pecan, Pumpkin spice
Servings: 1 Loaf
Author: Claire Thomas, She-Eats.com
Ingredients
  • 100 g dark brown sugar
  • 100 g caster (superfine) sugar
  • 125 g unsalted butter or Stork at room temperature. Plus extra for greasing tin
  • 2 large eggs
  • 210 g plain (all purpose) flour
  • 1 tsp baking powder
  • 1 heaped tbsp speculaas spice mix
  • 150 g pumpkin puree
  • 100 g pecan nuts roughly chopped / bashed
Instructions
  1. Bring all ingredients to room temperature. 

    Preheat oven to 170c.

    Line a 2lb loaf tin, or grease and flour if you are using a moulded tin such as the one in the picture. 

  2. Using a stand mixer or hand mixer, cream the butter and sugars together until lighter in colour and fluffy. Scrape down the bowl as needed to keep it all mixed.

  3. Turn to a slow speed and add the eggs, one at a time, and the pumpkin. Again, scrape down the bowl to ensure everything is mixed.

  4. Add the flour, baking powder and spice and fold in gently until just combined. Finally, add the nuts.

  5. Pour into the loaf tin, smooth the top and cook for 40 minutes until a cocktail stick / cake tester comes out nearly clean. The pumpkin means it will be a lovely and moist cake so be careful not to overcook. 

  6. Remove from tin and cool on a rack. If using a moulded tin, allow to cool for 15-20 minutes before removing from the tin. 

  7. To serve: dust with an icing sugar / spice mix or drizzle with warm caramel sauce. 

SHE LOVES: sugar, spice and all things nice….especially in cake form!


Pecan pumpkin spice cake recipe / SHE-EATS

Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards 2017, 2018. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog

2 comments

    • I’m so glad you like it Jessica. Everyone who’s eaten it has reported good things so I hope that you give it a go. Thanks for popping by x x

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