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2 lg. eggs
1 tsp. salt
orange food coloring
1 tsp. vanilla extract
3 med-large apples, peeled and cut into ¼” wedges
Tolberone Milk Chocolate Candy Bar, optional, for garnish
2 C. all-purpose flour
3 med-large pears, peeled and cut into ¼” wedges
Edible leaves, optional, for garnish
2 tsp. ground cinnamon
Browned Butter Frosting:
Cake Batter:
1 tsp. ground nutmeg
1 C. unsalted butter
1 1/2 C. chopped pecans
1 tsp. ground ginger
16 oz. powdered sugar
1/2 C. butter, melted
1/4 tsp. ground cloves
1/4 C. milk
2 C. granulated sugar
1 tsp. Clabber Girl Baking Soda
1 tsp. vanilla extract
Preheat oven to 350° F. Heavily grease a Bundt pan and set aside.
Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar eggs and vanilla in a large bowl until blended.
Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt; add to butter mixture, stirring until blended. Stir in apples, pears and 1 cup pecans (reserve 1/2 cup for top of cake). Batter will be very thick, similar to a cookie dough. Spread batter into a heavily greased Bundt pan or mini Bundt pans.
Bake at 350° F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes).
For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Add a small amount of orange food coloring to achieve desired color.
Spread frosting over cake once it has completely cooled; sprinkle with remaining 1/2 cup pecans
To make pumpkins out of mini Bundt cakes:
Spread a layer of frosting on bottom of one mini cake, top it with another mini cake. Pour frosting on top of pumpkin cake. Add a piece of Tolberone Chocolate for pumpkin stem and edible leaves to each.
2 lg. eggs
1 tsp. salt
orange food coloring
1 tsp. vanilla extract
3 med-large apples, peeled and cut into ¼” wedges
Tolberone Milk Chocolate Candy Bar, optional, for garnish
2 C. all-purpose flour
3 med-large pears, peeled and cut into ¼” wedges
Edible leaves, optional, for garnish
2 tsp. ground cinnamon
Browned Butter Frosting:
Cake Batter:
1 tsp. ground nutmeg
1 C. unsalted butter
1 1/2 C. chopped pecans
1 tsp. ground ginger
16 oz. powdered sugar
1/2 C. butter, melted
1/4 tsp. ground cloves
1/4 C. milk
2 C. granulated sugar
1 tsp. Clabber Girl Baking Soda
1 tsp. vanilla extract
Preheat oven to 350° F. Heavily grease a Bundt pan and set aside.
Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar eggs and vanilla in a large bowl until blended.
Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt; add to butter mixture, stirring until blended. Stir in apples, pears and 1 cup pecans (reserve 1/2 cup for top of cake). Batter will be very thick, similar to a cookie dough. Spread batter into a heavily greased Bundt pan or mini Bundt pans.
Bake at 350° F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes).
For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Add a small amount of orange food coloring to achieve desired color.
Spread frosting over cake once it has completely cooled; sprinkle with remaining 1/2 cup pecans
To make pumpkins out of mini Bundt cakes:
Spread a layer of frosting on bottom of one mini cake, top it with another mini cake. Pour frosting on top of pumpkin cake. Add a piece of Tolberone Chocolate for pumpkin stem and edible leaves to each.