An elegant take on classic pumpkin spice cake, this decadent dessert is a rich, seasonal cake with a festive touch of candied pumpkin for the topping.



For Pumpkin Cake:

Mix almond paste, sugar, salt and vanilla and spices together in a mixer with a paddle attachment. Mix together on medium until smooth.

Cut the butter into small cubes. Once the sugar and almond paste is incorporated slowly add small, cubed butter once fully incorporated turn the mixer setting higher to whip the batter for 15 seconds.

Turn the mixer setting to medium and slowly incorporate the eggs one at a time. Once the eggs are incorporated, mix on high setting on the mixer for 15 seconds.

Turn the mixer setting to low and add your flour. After flour is incorporated, turn the mixer back on high and whip it for 30 seconds.

Spread batter in a 10-inch spring form pan. Place 1 ½ cups of drained candied pumpkin on top of the cake. Chill for one hour.

Bake at 325 degrees for 15 minutes. Rotate and cook for 10 minutes. Use a toothpick to check the cake is done. Allow to cool.

For Candied Pumpkin:

Cut pumpkin in half, remove seeds and skin. Cut pumpkin into 1/2-inch cubes. Place in a large saucepan and cover with water.  Bring to a boil over medium-high heat. Reduce heat and simmer 5 uncovered minutes or until tender.

Remove pumpkin with a slotted spoon reserving water.

Measure 1-1/2 cups pumpkin water into saucepan. Add brown sugar, butter and cinnamon.  Bring to a boil and reduce heat.

Add pumpkin back into saucepan. Simmer for five minutes.