Ingredients
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For the Cake
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2½ cups all-purpose Flour
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1½ teaspoons Baking Powder
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1 teaspoon Baking Soda
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2 cups canned Pumpkin Puree
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½ teaspoon Salt
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1 teaspoon ground Ginger
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1 teaspoon ground Cinnamon
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1 teaspoon freshly grated Nutmeg
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½ teaspoon ground Cloves
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1 cup (2 sticks) Unsalted Butter
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1½ cups (packed) light Brown Sugar
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1 cup Granulated Sugar
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2 large Egg
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2 tablespoons Bourbon
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2 teaspoons pure Vanilla Extract
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For the Filling
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4 pounds ripe Peach
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1 tablespoon fresh Lemon Juice
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2½ tablespoons Granulated Sugar
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2 cups Heavy Cream
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1½ teaspoons pure Vanilla Extract
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Raspberry Sauce
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1 sprig fresh Mint
Directions
When Helen Mitchell was just beginning her operatic career, she took the stage name “Nellie Melba” in honor of her hometown, Melbourne, Australia. The greatest French chef of the era, August Escoffier, created a classic peach and raspberry dessert that he named for her in honor of the diva’s dazzling talent. This variation combines the classic flavors of a well-spiced pumpkin bread with fresh peaches and vanilla-laced whipped cream a perfect finale for your own star graduate.
Steps
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1
Done
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Position a rack in the center of the oven, and preheat the oven to 350°F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with rounds of wax or parchment paper, and butter the paper. Dust the bottom and sides of the pans with flour, tapping out any excess. |
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2
Done
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Prepare the CakeSift the flour, baking powder, and baking soda together into a bowl and set aside. |
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3
Done
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Combine the pumpkin with the salt and all the spices in a small bowl. Set it aside. |
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4
Done
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Cream the butter in a bowl with an electric mixer until light. Add both sugars and continue to beat on medium speed until light and creamy, about 5 minutes. Add the eggs and beat until fluffy, scraping down the sides of the bowl once or twice. |
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5
Done
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With the mixer on low speed, add one third of the flour mixture to the butter mixture and beat until smooth. Add half of the pumpkin mixture and beat until smooth. Continue with another third of the flour, the remaining pumpkin mixture, and the remaining flour mixture, beating after each addition until well mixed. Add the bourbon and vanilla and mix on medium speed for 2 minutes. |
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6
Done
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Scrape the batter evenly into the prepared cake pans. Bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Allow the layers to cool in the pans on a wire rack for about 1 hour. Then remove the layers from the pans and let them cool completely on a wire rack. Carefully peel off the paper. |
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7
Done
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Shortly before serving, prepare the filling: Pit and slice the peaches. Toss them in a bowl with the lemon juice and 1 tablespoon of the sugar. Set this aside for 15 minutes. |
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8
Done
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Combine the cream, vanilla, and remaining 1½ tablespoons sugar in a bowl and whip until it holds soft peaks. |
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9
Done
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Place a cake layer, top side up, on a pedestal cake stand. Spread it with half of the whipped cream and then top the cream with half of the peaches. Cover with the remaining layer, top side up. Spread most of the remaining whipped cream over the top, and top with most of the remaining peaches. Dollop the center with the remaining cream, then the peaches. Drizzle some of the Raspberry Sauce over the top and sides, and garnish with a mint sprig. Serve immediately, with the remaining Raspberry Sauce alongside. |
