Notes
Pumpkin desserts become especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored butter cake, containing both pumpkin and its complementary spices; cinnamon, ginger, and cloves, is sure to please. It consists of two layers of moist and flavorful cake that, like a carrot cake, benefits from being filled and frosted with a cream cheese icing. This frosting does deviate from the traditional cream cheese frosting as it contains pure maple syrup. Now, do not confuse pure maple syrup with the corn syrup flavored with artificial maple extract, sometimes called 'pancake syrup', as it does not come close to the real thing and should not be used here. Pure maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, flavor that Diana Henry in her book 'Roast Figs Sugar Snow' says is "reminiscent of burnt sugar and fudge". It is produced from the sap of maple trees (in February and March) grown in Canada and the Northeastern United States.
Today we are lucky to have excellent brands of canned pumpkin puree on the market which saves us the time and effort of having to make our own. But if you would like to make your own use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
Pumpkin desserts become especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored butter cake, containing both pumpkin and its complementary spices; cinnamon, ginger, and cloves, is sure to please. It consists of two layers of moist and flavorful cake that, like a carrot cake, benefits from being filled and frosted with a cream cheese icing. This frosting does deviate from the traditional cream cheese frosting as it contains pure maple syrup. Now, do not confuse pure maple syrup with the corn syrup flavored with artificial maple extract, sometimes called 'pancake syrup', as it does not come close to the real thing and should not be used here. Pure maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, flavor that Diana Henry in her book 'Roast Figs Sugar Snow' says is "reminiscent of burnt sugar and fudge". It is produced from the sap of maple trees (in February and March) grown in Canada and the Northeastern United States.
Today we are lucky to have excellent brands of canned pumpkin puree on the market which saves us the time and effort of having to make our own. But if you would like to make your own use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.