EAT INN: Pumpkin spice and everything nice
‘Tis the season to use pumpkin. Try this Pumpkin Crunch Cake from Whistling Swan Inn (Stanhope). The pecans take it to a new level.
Pumpkin Crunch Cake
Whistling Swan Inn (website)
2 cups pumpkin purée |
1/8 teaspoon nutmeg 1 teaspoon salt 1 (18.5-ounce) package yellow cake mix 1 cup chopped pecans 1 cup margarine, melted 1 (8-ounce) container of frozen, non-dairy whipped topping |
Preheat the oven to 350º F. Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Mix well and spread in the baking pan.
Sprinkle he cake mix over the pumpkin mixture and pat down.
Sprinkle the pecans on top of the cake mix, then drizzle the melted margarine over the top.
Bake for 60 to 80 minutes or until a knife inserted in the center comes out clean. Let the cake cool in the pan. Top the cooled cake with the whipped topping just before serving.
Yield: 12 servings.
Traditional pumpkin bread gets a pineapple twist with this recipe from Summer Nites (North Wildwood).
| 7 cups all-purpose flour 6 cups sugar 1 tablespoon pumpkin spice 4 teaspoons baking soda 3 teaspoons salt 1 pound pumpkin, cooked & pureed or 1 (13-ounce) can pumpkin purée |
8 eggs |
Preheat the oven 350º F. Grease 7 (7 by 3-inch) loaf pans or 12 mini loaf pans.
In a very large bowl, mix together the flour, sugar, pumpkin spice, baking soda, and salt.
In a large bowl, mix together the pumpkin, eggs, oil, and water. Add the wet ingredients to the dry ingredient and combine well. Gently stir in the raisins and pineapple chunks.
Bake for 1 hour or until a tester inserted into the center comes out clean.
Yield: 7 loaves.