Pumpkin Pecan Cake


For 12 pieces of cake Preparation time: approx. 60 minutes

130 g pecan nuts
200 g flour
1 tsp. baking soda
2 tsp. baking powder
4 eggs
100 ml rapeseed oil
200 g brown sugar

8 g Bourbon vanilla sugar
1 tsp. 5-spice powder
½ tsp. salt
½ tsp. ground ginger
200 g sugar syrup
300 g cooked pumpkin cubes or pumpkin purée
150 g chocolate drops for baking


Also: Butter for greasing Flour for dusting



Preheat the oven to 200 °C (upper/lower heat) (180 °C fan). Grease a loaf pan (25 cm) with butter and dust with flour.

Coarsely chop the pecan nuts in the blender jar on the pulse setting 2 to 3 times for 1-2 seconds each time, remove and put to one side. Mix the flour, baking soda and baking powder and put to one side.

Add the remaining ingredients to the blender jar in the following order: Eggs, rapeseed oil, brown sugar, vanilla sugar, spices, syrup, pumpkin. Close the blender jar with the lid.

Select the Cocktail setting and press the button to run the program. During the mixing process, gradually add the flour mixture through the opening in the lid.

Once the blending is finished, remove the lid. Briefly mix in the pecan nuts and chocolate drops manually or fold in with a spatula. Pour the dough evenly into the prepared loaf tin.

Bake in the centre of the oven for approx. 50-60 minutes. Remove, leave to cool for a short time, turn out and leave to cool completely.



To check whether the cake has cooked, simply insert a wooden stick into the thickest part of the cake. If the stick is dry and free from dough residues, the cake is cooked. If there are still dough residues on the stick, bake for a few more minutes and insert the stick again.

Shop The Product Used To Make The Recipe


ZWILLING 20cm Bread Knife

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STAUB Black Silicone Pastry Scraper

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ZWILLING Cutting board, Cherry

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