Pumpkin Walnut Spice Cake

From Saveur

FOR THE CAKE:
3⁄4 cup softened butter, plus additional for greasing pan
2 1⁄2 cups flour, plus additional for dusting pan
1 tsp. baking soda
1 tsp. baking powder
1⁄2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1 pinch ground allspice
1 cup sugar
3 eggs
1 cup fresh cooked pumpkin
3⁄4 cup coarsely chopped walnuts
1⁄2 cup coarsely chopped Candied Orange Slices

FOR THE GARNISH:
1⁄4 cup walnut halves
1 tsp. butter
2 tbsp. sugar
1⁄2 cup Candied-Orange Syrup
Candied Orange Slices

1. Preheat oven to 350°. Grease and flour a 7 1⁄4" (7-cup) angel food cake pan. Sift together flour, baking soda, baking powder, salt, pepper, cinnamon, ginger, and allspice in a bowl. In another bowl, cream butter until fluffy. Gradually add sugar, then beat in eggs, one at a time, and fold in pumpkin. Slowly add dry ingredients, mixing just until smooth. Stir in walnuts and chopped candied oranges.

2. Spoon batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan for 10 minutes, then remove and cool completely.

3. Toast walnuts in a dry skillet over medium heat until brown, about 3 minutes. Stir in butter, remove from heat, and toss with sugar. Transfer cake to a platter, drizzle with syrup, arrange walnuts on top, and garnish with orange slices.

Candied Orange Slices

2 tbsp. whole black peppercorns
10 whole allspice berries
3 cups sugar
2 seedless oranges (such as valencias), thinly sliced

1. Place peppercorns and allspice in a piece of cheesecloth, tie into a bundle, then place in a medium saucepan with sugar and 3 cups water. Bring to a boil over medium-high heat, then reduce heat to medium and add oranges. To keep slices submerged, place the lid of a smaller saucepan in pan over orange slices. Simmer until rinds become very soft and syrup begins to foam, about 1 1⁄2 hours.

2. Remove orange slices from syrup and set aside to cool on wax paper. Discard spices and reserve syrup. (Orange slices can be stored in syrup in refrigerator for up to 1 month.)