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Learn how to make a toffee pecan cake inside a pumpkin in this video tutorial.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups salted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup milk
• 1/2 bag (4-ounces) toffee pieces
• 1/2 cup pecans, chopped
• Baking pumpkins (small, sweet pumpkins)
Procedure:
1. Preheat oven to 350F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugars until light and fluffy.
3. Add eggs one at a time and milk while the mixer is on low speed.
4. Add flour, baking powder and salt to wet ingredients, and mix on low until a smooth batter has formed.
5. Add toffee pieces and pecans. Mix briefly until pieces are coated and mixed in.
6. Wash and dry pumpkins. Carve an opening out of the top of the pumpkin large enough to fit your hand in to scoop the insides out. Remove the seeds and pulp.
7. Fill the pumpkin 3/4 full with cake batter.
8. Wrap in aluminum foil and place on a baking tray.
9. Bake the wrapped pumpkin for 1.5 hours-2 hours minimum. Ensure that the inside of the cake is cooked completely by inserting a toothpick or cake tester into the centre of the cake portion, and if it comes out clean, it is baked through. If batter remains on the toothpick, continue to baked in 15 minute intervals.
10. Allow to cool before slicing and eating the pumpkin with the cake.
11. Store the cake-in-a-pumpkin in a sealed container for 2-3 days.
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