Pumpkin-Orange Tipsy Cake


I served this cake to attendees at this weekend’s retreat, and they suggested I should call it Orange-Pumpkin Tipsy Cake, but I’m going with pumpkin first anyway. Though the orange flavor in this cake is pretty strong. And delicious. There’s actually more pumpkin in it than orange, though. And I started out wanting to create a pumpkin cake because I was in a pumpkin mood. It’s fall, after all! The idea to add orange came later in the process. I love how the cake came out and I hope you’ll give it a try. Here’s how I made it.

If you don’t want to use bourbon, you can replace the bourbon by using more orange juice. In that case, maybe you really should call it Orange-Pumpkin Cake. (No tipsy!)

(Though I like the tipsy!)

(But up to you!)

Printer-Friendly Printer-Friendly
How to make Pumpkin-Orange Tipsy Cake:

2 cups brown sugar
1/2 cup butter, softened
3 eggs
2 1/4 cups flour
1/4 teaspoon baking powder
1 cup pumpkin puree
1/8 cup bourbon
1/8 cup orange juice
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves

For the glaze:
1/2 cup butter
3/4 cup brown sugar
1/2 cup bourbon
1/4 cup orange juice
1/2 cup pecans, chopped and roasted
1 tablespoon orange zest

Preheat oven to 350-degrees. Cream brown sugar and butter; mix in eggs with an electric mixer. Add the flour, baking powder, bourbon, orange juice, orange zest, and spices. Mix well.
Bake in a greased 9-inch tube pan for about 45 minutes–do the toothpick test and keep an eye on it.
Remove from tube pan and cool. Poke holes all over the cake.
To prepare the glaze: Heat the butter and brown sugar in a small pot. Boil two to three minutes. Remove from heat and stir in the other ingredients.
Before pouring the glaze over the cake, place the cake in some kind of pan with sides so that the glaze that runs off won’t run away from you. Spoon the glaze over the cake, letting it soak into the holes.
Refrigerate for at least a day before serving to let the glazy goodness seep into the cake. Before serving, warm the cake in a low oven then spoon the melted glaze off the bottom of the pan back over the cake. You can also spoon over more warmed orange juice and bourbon just before serving if you like.
Serve with vanilla ice cream. This cake is scrumptious, very autumn-ish, and holiday-ish, too!

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments 3 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter

Possum Pie


You arrive at the church potluck, set down your lovely casseroles in the main dish area, and wander down the tables, casting your eyes over the wondrous dishes. You come to the dessert table and behold an awesome pie. You want that pie. Why can’t dessert be first? Why did you volunteer to help in the kitchen? The sacrifices you make! As the line dwindles, you put down your dish towel and get a plate. Yes, you go to the dessert table first. Because why not. And yet! Curses! That delectable pie is naught but a smear of chocolate and whipped cream on the bottom of an empty pie plate. You wonder if anyone will notice if you wipe that smear up with your finger and lick that last bit of chocolate and cream….

Or is that just me?
Obviously, you have to make this pie for yourself. And not tell anyone or take it anywhere. Because this is that pie, the one that always disappears first from potluck dessert tables everywhere.

How to make Possum Pie:

6 ounces cream cheese
3/4 cup powdered sugar
1 graham cracker crust
1/4 cup pecans, chopped, toasted
1 3.9-ounce package instant chocolate pudding
1 3.9-ounce package instant vanilla pudding
2 cups milk (cold)
3/4 teaspoon vanilla extract
1 cup whipped cream
3/4 cup pecans, chopped, toasted

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Spread over the bottom of the graham cracker crust. Sprinkle with the 1/4 cup pecans. In another bowl, combine the pudding mixes with the cold milk and vanilla. Beat on low speed for one to two minutes until it starts to thicken. Spoon over the pecans in the pie pan.
Chill for at least two hours or overnight. Top with whipped cream and the 3/4 cup pecans.
Eat. Enjoy. Tell no one.
P.S. I have no idea, really, why it’s called possum pie other than the dark and light colors in the pie.

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments 7 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter

  1. IMG_3200

    September 26, 2014 - Molasses Stack Cake

    Fall is probably my favorite time of the year for baking because it just calls out for all those spiced recipes that make your house smell like you’re inside a pie. Okay, in this case, a cake. Someone asked me recently if I had a recipe for apple stack cake. Apple stack cake is an Appalachian standby. In the old days, it was … Continued…

  1. IMG_3093

    September 17, 2014 - High on Corn Cobs

    Corn season is winding down, but corn is still out there at the farmers markets and it’s the good stuff. Sweet and fresh and real. At this past weekend’s retreat, we made the most of it.

    Let me show you how many ways we used an ear of corn.

    Photo: Brenda Goodall.

    First, of course, the corn was shucked, then parboiled, then the kernels cut off the cobs. … Continued…

  1. IMG_3004

    September 9, 2014 - Cooking for Retreats

    Cooking three meals a day for five days–while teaching workshops during that time also–is a big job. I love to do it, though. I love cooking for people. It takes a lot of organization to manage it. I cook everything from scratch, and I do it all by myself. I’ve been wanting to make a report of the August retreat, and I’m going to write it centered around the food … Continued…

  1. IMG_2932

    August 21, 2014 - Dairyland

    It’s a week before the next retreat, and that means it’s serious milking time. I need 15-20 gallons of milk for a retreat, depending on what all we’re making, and I try to store the milk up fresh in one week. That means milking Glory Bee twice a day. She’s giving me about three gallons of milk a day…. Continued…

  1. IMG_2878

    August 19, 2014 - Covered Up in Bread

    I’ve been covered up in baking bread the past week–among other things, one of which I’ll post about tomorrow. (Major overhaul of the house and studio gardens.) I’ve lost count of how many loaves of bread I’ve made, but bread is served at every meal at retreats. Breakfast, lunch, dinner. The next upcoming retreat starts August 28 and it’s a five-day series of workshops. That means 15 meals altogether.

    It’s a … Continued…

  1. IMG_2744

    July 29, 2014 - The Squash Season

    It’s that time of year, squash season, when legend has it if you leave your car unlocked, you’ll find a bag of summer squash and/or zucchini in the backseat when you return to your vehicle. This never happens to me, so I can’t validate it. Since I love squash and zucchini, I can only wish it would happen. However! I do have neighbors and they’ve been generously sharing their bounty with … Continued…

Daily Farm


If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog

Out My Window

44°F Fog

Walton, WV


October 2014
« Sep    

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2014 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use