INGREDIENTS
3/4 tsp
Ginger
1 can
Pumpkin
4
Eggs
2 3/4 cups
All purpose flour
1 tbsp
Baking powder
1 tsp
Baking soda
1 cup
Brown sugar, light
3 tsp
Cinnamon
1 1/2 tsp
Nutmeg
6 cups
Powdered sugar
1 tsp
Salt
2 cups
Sugar
3 tsp
Vanilla
1/4 cup
Vegetable oil
120 g
pecans
1 cup
Pecans for covering the top & base of the decorated cake
1/2 cup
Butter
3 1/2 sticks
Butter, unsalted
1/4 cup
Heavy cream
1/2 cup
Milk