| Calories | 271 |
Fiber | 2 g |
| Fat | 15 g |
Cholesterol | 107 mg |
| Sat Fat | 7.5 g |
Sodium | 64 mg |
| Mono Fat | 5.2 g |
Calcium | 56 mg |
| Poly Fat | 1 g |
Magnesium | 26 mg |
| Protein | 4 g |
Potassium | 153 mg |
| Carb | 31 g |
Vitamin E | 1.65 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 10
3/4 cup butter
3/4 cup light brown sugar
4 Tbs. almond liqueur
1 cup toasted sliced almonds
1 cup sugar plus 2 Tbs.
2 eggs
1 can (16 oz.) pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup milk
1 cup heavy cream
Melt 1/4 cup butter in 10-inch wide x 2-inch deep skillet or pan. Stir in 1/4 cup brown sugar and 2 Tbs. almond liqueur; mix well. Sprinkle with almonds; set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup sugar and eggs. Stir in 1 cup pumpkin. Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed mixture alternately with milk. Carefully spoon over almonds; level top. Bake in center of oven at 350 degrees, 50 to 55 minutes or until cake tests done. Invert onto parchment or wax paper-lined rack. Cool 15 minutes. Place on serving plate. Whip heavy cream with remaining 2 Tbs. sugar almond liqueur. Serve pumpkin cream with warm or cool cake.
