Pumpkin Pecan Pudding Cake 10.000

Len Spoden for The Washington Post

Nov 1, 2006

There are no eggs in this cake from Huw Griffiths of the Tabard Inn. It has a pleasing denseness similar to that of an English pudding and would not suffer from having unsweetened whipped cream served on the side. You'll need at least a 1-hour head start to macerate the raisins and several hours of cooling time for the cake.

Servings: 10 - 12
  • 8 ounces (about 1 1/4 cups) dark or golden raisins
  • 3/4 cup apple brandy, such as Calvados
  • 1 1/2 cups (12 ounces) pumpkin puree
  • 2 cups sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon vanilla extract
  • 1 1/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 8 ounces (about 2 cups) chopped pecans
  • 3/4 cup whole or low-fat milk


Place the raisins and brandy in a small bowl and macerate for at least 1 hour and preferably overnight (this does not have to be refrigerated).

Preheat the oven to 325 degrees. Lightly grease a large nonstick Bundt pan and set aside.

In a large bowl, combine the pumpkin puree, sugar, oil and vanilla extract, mixing until smooth.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon and cloves.

Add the dry ingredients to the pumpkin mixture and fold carefully to combine. Add the pecans, milk, raisins and their brandy to the batter, stirring to combine. Pour the batter into the prepared Bundt pan and bake for 45 to 60 minutes, until the cake is nicely browned and springs back to the touch. Cool the cake in the pan on a wire rack until it comes to room temperature, then cover and refrigerate the cake (still in the pan) for several hours or overnight.

To serve, place the cake in a 250-degree oven for a couple of minutes to loosen the sides from the pan, then invert onto a serving plate.

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Recipe Source

Adapted from Huw Griffiths of the Tabard Inn (1739 N St. NW, 202-833-2668).

Tested by Michael Taylor.

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