11/30/2024
Hi July Moon FAM, Happy Holidays! How was your Thanksgiving celebration? What was your favorite moment? Did you have a favorite dish or dessert that blew your mind? Share your experience and comment below...
During a season of gratitude for God’s boundless love, goodness, and unsurpassed peace, I pleasantly received an alert that I made it in the “Top 5” and as a “Group Finalist” in the Greatest Baker national competition presented by Buddy Valastro. I couldn’t have made it this far without God’s fresh grace and favor every day and the tremendous amount of support that you’ve given me. (Limited time: 2-for-1 votes today! http://greatestbaker.com/2024/hanh-nguyen)
In return and as a small token of appreciation, I would like to share my new holiday recipe for you to try at home!
Early in my childhood, growing up in New Orleans and Biloxi, my mom introduced me to pecan tarts. I love their crunchiness, texture, sweetness, and flavor. And what is Thanksgiving without a traditional pumpkin pie? I decided to marry the two and incorporated them into my favorite cake recipe. I didn’t have the patience to decorate the cake with Fall flowers and persimmons...IT WAS TOO IRRESISTIBLE! I couldn’t wait. The cake turned out super soft, moist, gooey, creamy, crunchy, nutty, and the BEST flavor combo ever! Share your pics, tag July Moon Bakery & Café, and tell me how your holiday cake turns out.
I call this new, tasty creation: “SOUTHERN PUMPKIN-PECAN CAKE”
Enjoy,
-Hanh
***Ingredients***
Cake:
1c butter softened
1/2c oil
2c sugar
5 eggs (room temp)
1/2c pumpkin puree
3c all-purpose flour
2t baking powder
1/4t salt
1/2c milk (room temp)
1/2c buttermilk (room temp)
2t vanilla extract
Baking Instructions:
Preheat over to 375 degrees. Prep pan. Cream together butter and wet ingredients. Fold in and mix the flour mixture. Bake for 25-30 mins.
Frosting:
1c butter softened
3-4c sifted powdered sugar
2-3T heaving cream
2t vanilla extract
pinch of salt
Instructions:
Cream butter with a hand mixer for 3 mins. Add all other ingredients.
Filling:
1/2c crushed pecans
1/2c caramel sauce