Ingredients
Cake:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tablespoons finely grated orange zest
- 3 large eggs, 2 of them separated, all at room temperature
- 1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not "pumpkin pie filling")
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Syrup:
- Juice of 1 large juice orange, such as Seville
- 1/2 cup granulated sugar
- Additional unsalted butter, at room temperature, for greasing the pan
- Thick vanilla yogurt or vanilla ice cream, to serve
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).
















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By mike_h8989_402837
los angeles, CA
on July 26, 2012
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I tweaked this recipe slightly so my rating is not a true reflection of the original recipe but the changes were small ones. I used a whole can of pumpkin [15 oz. instead of a cup so as not to have to waste the rest.] I also used light olive oil instead of butter for health reasons. [This requires using a little less oil and adding some liquid to allow for the water content in butter which is about 20% in American butter.] I also added cut-up crystallized ginger which turned a plain cake into a festive one. I see no reason why one could not add walnuts if one wanted to.
By Grambeau
on June 30, 2009
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I also tweaked the recipe a bit, added a 1/2 tsp vanilla and used the entire 15 oz can of pumpkin. I used bitter marmelade simmered with fresh orange juice and poured it over the top and let it soak all night. The raves at the birthday party were consistent, with many asking for the recipe. The cake is dense (would be lighter without the extra pumpkin, not too sweet, very tasty. Try it with your own spin!
By aterpening_1294814
Atlanta, GA
on November 06, 2004
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Good flavor combination, moist cake, not outstanding.
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