This recipe for pumpkin cake is so good that even those who are not too much fond of pumpkin will fall for this. Just one slice and they will be head over heels. I have friends who hate pumpkin and ended up praising it because of this particular cake recipe. I love making this comforting bread during the fall season. It really warms up the old soul.
I always say this when it came to food—you can’t help what you don’t like in a food. However, if the right recipe comes, even if it’s full of the ingredients you don’t like, you will definitely succumb and fall for it. It happened to me loads of times before!
Ingredients:
⅔ cup shortening
2⅔ cup Domino sugar
4 Eggland’s eggs
1 (15-ounce) can Libby’s real pumpkin
⅔ cup water
3⅓ cups Gold Medal all-purpose flour
½ teaspoon Clabber Girl baking powder
2 teaspoons Clabber Girl baking soda
1½ teaspoon Morton salt
1 teaspoon McCormick ground cinnamon
¼ teaspoon McCormick ground allspice
For the sauce:
1 (14-ounce) can Eagle Brand sweetened condensed milk
½ cup Domino firmly packed brown sugar
¼ teaspoon Morton salt
1 cup Kirkland chopped pecans
Instructions:
Preheat the oven to 350°F and lightly spray two 9x5x3-inch loaf pans with nonstick cooking spray. In a large bowl with a hand mixer or in the bowl of a stand mixer, cream together the shortening and sugar. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin and water and mix well.
In another bowl, use a whisk to mix together the flour, baking powered, baking soda, salt, cinnamon, and allspice. Add the dry mixture to the wet ingredients and mix well. Divide the batter evenly between the two pans. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Be sure to test both loaves for doneness, not just one. Allow to cool for a few minutes before removing from the pan. Top with the Praline Sauce.
To make the Praline Sauce, combine the sweetened condensed milk, brown sugar, and salt in a small saucepan. Cook over medium heat, stirring constantly until the sauce comes to a rolling boil. Continue to cook for 1 minute, then remove from the heat and stir in the pecans. Allow to cool for 10 minutes before pouring it over the warm (not hot) bread.
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Quick Tip: If you like lots of nuts, feel free to sprinkle more on top.
