Well, it is pumpkin season...

Big_Green_Craig

It's the season of everything pumpkin! Figured I might as well join the trend. This is a homemade Pumpkin/Orange Cake with an orange zest frosting. I baked it at 350 for approx 55 minutes. This is something that I will definitely do again. 

bud812

Where is my piece??

SmokeyPitt

Wow that looks dayum good!

jcaspary

That looks amazing.  Recipe please?  

NervousDad

Looks fantastic, I love orange cake and Pumpkin cake so this most have been a home run!

cazzy

Great damn job Craig. Looks killer man!

I think we finally might have a thread where nobody brings up the t-shirt fiasco. Oh wait. #-o

mcmac

Awesome. Pumpkin goodies are a good thing. Nice job.

Phatchris

Looks good man!

shtgunal3

Damn dude that looks good. Bunt cakes are my favorite.

hapster

Only thing missing is the vanilla ice cream...

GATABITES

Look s good man. I love orange cake. This made me want to try one on the egg

GATABITES

hapster said:

Only thing missing is the vanilla ice cream...

I thought the same

Lit

Wow you nailed that Craig.

henapple

johnkitchens

That is a good looking cake!

thetrim

Very nice.  How was the flavor compared to doing it in the oven?

NPHuskerFL

Nice job! That looks excellent Craig! :-bd
Bet that would go great with a double espresso latte out on the deck on a crisp morning. Great pics too.

geronimo

Wow!!  Just Wow!!!

JohnInCarolina

I look forward to you posting the recipe for this, since you're all about helping people on the forum.

Griffin

Looks great, Craig.

I made my one and only pumpkin recipe this year earlier and its just now getting ready to enjoy...a pumpkin porter.

Big_Green_Craig

JohnInCarolina said:

I look forward to you posting the recipe for this, since you're all about helping people on the forum.

You bet. Here it is. Glad to help. 

INGREDIENTS

• 3 C white sugar
• 1 C canola oil
• 1 can pumpkin
• 3-1/2 C all purpose flour
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp baking powder
• 1 tsp nutmeg
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 3 oranges
• 1/3 C water
• Crisco
• extra flour

BIG GREEN EGG SETUP


Set up your Big Green Egg for indirect cooking. Plate setter legs up with the grilling grate on top. Set your temp to 350F. The key is to let the Egg run long enough to burn off the residual fat/grease. 


TIP:  Do NOT start baking a cake on an Egg if there is smoke coming out of the daisy wheel. Wait for the smoke to clear. Smoky cake is gross cake. 

DIRECTIONS

Zest and juice 2 oranges. Combine the zest and 1/3 C of the orange juice with the wet ingredients. Mix thoroughly.


In a separate bowl, whisk all of the dry ingredients. Combine thoroughly. 


Slowly mix in the dry ingredients to the wet ingredients. Add 1 C of dry at a time and mix and so on. 


Apply a thorough coating of Crisco to a bunt pan. Sprinkle in some flour on top of the Crisco. The flour will bake into the cake and help as a loosening agent. 


Fill the bunt pan with the cake batter. Shake the pan to even the batter. 


Once the smoke is clear, add the cake directly to the grill. 


Bake for approx 55 minutes. 


TIP: Poke the cake batter with a toothpick. The cake is cooked thoroughly if the toothpick comes out clean. 

Allow the cake to cool for approx 10 minutes before turning it out. 

Once turned out, allow the cake so cool for another 15 minutes before apply the glaze. 

GLAZE

• Orange Juice
• Orange zest 
• Water
• 2 C confectioners sugar

Mix the zest of 1 orange with the confectioners sugar, 2 tbsp of water and 3 tbsp of the remaining orange juice. Whisk together thoroughly. Let stand 10 minutes before glazing. 


TIP: You may or may not need more confectioners sugar. For thicker glaze, add more. 

badinfluence

Oh i am so going to make this this week

badinfluence

@Big_Green_Craig‌ how big of a can of pumpkin? And how much orange juice for the glaze? And was it consintrate or ready to drink? And how much water? Thanks. I was not kidding i really want to do this.

fence0407

Nice looking dessert!

Big_Green_Craig

badinfluence said:

@Big_Green_Craig‌ how big of a can of pumpkin? And how much orange juice for the glaze? And was it consintrate or ready to drink? And how much water? Thanks. I was not kidding i really want to do this.

The details are under the glaze ingredients. You should have enough OJ left from juicing the oranges. This is a heavily modified recipe that my mom has used for 30+ years. She tried a piece and said that she was going to change her recipe! HA! You can't go wrong with you have Mom's approval! 

badinfluence

@Big_Green_Craig‌ oh duh. Didn't read it all at first. Got it and thanks.

Big_Green_Craig

badinfluence said:

@Big_Green_Craig‌ oh duh. Didn't read it all at first. Got it and thanks.

No problem. Hope you enjoy!

Nanook

Bookmarked!

bo_mull

Bookmarked

tkleager

Big_Green_Craig how big was the can of pumpkin that you used?  I have a ton of pie pumpkins we raised this year in the garden.  I was going to puree one up and use it in this recipe, but how much do I need?

Big_Green_Craig

tkleager said:

Big_Green_Craig how big was the can of pumpkin that you used?  I have a ton of pie pumpkins we raised this year in the garden.  I was going to puree one up and use it in this recipe, but how much do I need?

It was a 14 or 16 oz can.