Pumpkin Praline Cake

Move over, pumpkin pie! And let your crowd eat cake. ...MORE + LESS -

1 cup (250 mL) packed brown sugar

1/2 cup (125 mL) butter or margarine

1/4 cup (50 mL) whipping (heavy) cream

3/4 cup (175 mL) chopped pecans

2 3/4 cups (675 mL) all-purpose flour

2 teaspoons (10 mL) baking powder

2 teaspoons (10 mL) ground cinnamon

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) baking soda

1/2 teaspoon (2 mL) ground nutmeg

1/4 teaspoon (1 mL) ground cloves

1 1/2 cups (375 mL) granulated sugar

1 cup (250 mL) vegetable oil

4 eggs

1 can ( 14 oz/398 mL) pumpkin (not pumpkin pie mix)

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1

Heat oven to 350ºF. 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 centre 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.

Serve With: Crown servings of this autumn cake with whipped cream and whole pecans.
Special Touch: Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.