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Prep 15min
Total2hr30min
Servings15
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Ingredients
1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup whipping (heavy) cream
3/4
cup chopped pecans
2 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
2
teaspoons ground cinnamon
1
teaspoon salt
1/2
teaspoon baking soda
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cloves
1 1/2
cups granulated sugar
1
cup vegetable oil
4
eggs
1
can (15 ounces) pumpkin (not pumpkin pie mix)
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Steps
1
Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
2
Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
3
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.
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Crown servings of this autumn cake with whipped cream and whole pecans.
Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.
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Nutrition Facts
Serving Size:1 Serving
Calories
495
Calories from Fat
250
Total Fat
28 g
Saturated Fat
8 g
Cholesterol
75 mg
Sodium
330 mg
Potassium
180 mg
Total Carbohydrate
56 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
2 Starch; 2 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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