This is an old recipe, some of our grandmothers might remember, with a sweet fall twist. It is an easy cake recipe with ripe pumpkin and spices and can either be topped off with butter frosting or our favorite, Maple whip cream.

Preparation: 45 min.
Cook Time: 50-60 min.

Ingredients:
•1/2 cup butter
•1 cup sugar
•1 egg
•3/4 cup chopped pecans
•2 1/2 cups cake flour, sifted
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves
•1 teaspoon ground cinnamon
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup milk
•1 cup pumpkin purée, canned or homemade*

Preparation:
Butter and flour a 9x9x2-inch square or circular cake pan; set aside. In a mixing bowl, cream butter and sugar; add eggs and continue beating until light and fluffy. Stir in chopped pecans. Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt. Add about 1/3 of the sifted ingredients to the creamed mixture; mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin purée. Pour batter into pan; bake pumpkin cake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto cake rack. When cool, frost with Butter Frosting or our favorite, Maple Whip Cream.

* To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.

Butter Frosting
•1/4 cup butter
•2 cups sifted confectioners’ sugar
•2 tablespoons milk
•1/4 teaspoon vanilla
In a mixing bowl, cream butter; blend in half of the confectioners’ sugar. Mix in milk and vanilla, then add remaining sugar and beat until smooth.

Carmalized Pecan Garnish
1/4 cup water
1/4 cup granulated sugar
1 cup pecan halves (100 grams)
Line a baking sheet with parchment paper. Place the water and sugar in a non-stick skillet over medium, medium-high heat. Bring to a simmer. Stir in the pecans. Simmer and cook until the liquid around the pecans reduces, becomes quite syrupy and turns light golden. Spoon and spread the pecans on to the baking sheet and cool to room temperature. Separate any pecans that have fused, and then cover until needed. Can be made several hours before needed.

Maple Whipped Cream
1 cup whipping cream
2 Tbsp Maple Syrup
2 Tbsp icing sugar, or to taste
1/4 tsp pure vanilla extract
Whip the cream until soft peaks form. Mix in the real Maple Syrup, icing sugar and vanilla and whip until stiff peaks form.
* Fresh Mint leaves for garnish
To serve the cake, set a slice on a cake plate and top with a dollop of the Maple Whipped Cream.

Set a few candied pecans on the whipped cream, garnish with a couple mint leaves, drizzle a little bit of the Real Maple Syrup over a corner of the cake slice on onto the plate and serve.

I guarantee, this will top off any meal, good or bad. This simple cake also makes for a nice sweet treat served with afternoon coffee or tea.