Nutty Orange Pumpkin Cake

One of our newest members has been proving her mettle of late, this week serving up a culinary delight with not just one but two titian ingredients never before used as the basis of Cake Club concoctions. This monster proved a great success with the cakers and disappeared in double quick time; combined with nuts and a healthy icing top, it came in line for multiple compliments to the chef for both aesthetic and appetizing attributes. Robyn’s report follows.

300 g butter
1 cup soft brown sugar
2 tbsp grated orange ring
4 eggs
3 cups grated pumpkin
1/2 cup mixed nuts (originally macadamia nuts) finely chopped
2 cups flour
2 tsp cinnamon
1 tsp mixed spice
4 tsp baking powder
1/2 cup milk
4 tbsp oil

Cream butter, sugar and orange ring, add eggs and beat well. Add the remaining ingredients and mix well. Pour into two well greased or lined baking tins (20-22 cm). Bake for 35-40 mins at 175°C, then cool on a wire rack.

Sour cream orange frosting
3 cups icing sugar
2 tsp grated orange rind
orange juice
orange liqueur (optional – Cointreau or Grand Marnier)
toasted nuts for decoration

Blend all icing ingredients (except nuts) to a spreadable consistency. Cover one cake, then layer with the other cake and cover with remaining icing. Sprinkle with nuts.

The Cake Club were also very taken with the cake box in which Robyn’s cake was delivered; complete with snap lock lid and cake slice, it aroused some jealousy and also the suggestion that the club acquire their own box, and pass it round to the next baker on the list. This would, of course, mean finishing the cake completely without fail every week, so that there are no leftovers to complicate the box relay. So, no problems there.

Published in: on October 20, 2010 at 19:26  Leave a Comment