Wednesday, November 20, 2013

Pumpkin Cake



Pumpkin Cake 
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 94.

Another pumpkin recipe but hey, it is that time of year. This is an easy-to-make and assemble cake that is moist and delicious. Definitely not for the diet conscious! I thought the 2 cups of sugar sounded excessive and I might substitute some apple sauce to counter that. I may try that in the future. However, this is a great cake just the way it is listed.

I found that I did not have allspice in my pantry. Fret not - you can use equal amounts of cinnamon, cloves and nutmeg.

3 cups sifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 TBS. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. powdered cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. salt
5 oz. (1 cup) raisins, dark, light or mixed
3 1/2 oz. (1 cup) walnuts, broken into medium sized pieces
2 cups pumpkin
2 cups sugar
1 1/4 cups safflower oil, corn oil, or other salad oil
4 eggs
Optional: Confectioners sugar

Preheat oven to 350. Butter or spray a tube or Bundt pan. Generously dust with bread crumbs. 

Sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice and salt.

 
Add a tablespoon of the sifted mixture to the raisins in a small bowl. Use your fingers to toss the raisins to coat them. Stir in the nuts and set aside.

 
In a mixer bowl, mix together the pumpkin, sugar and oil.

Add the eggs, one at a time, mixing well.
Lower the speed and add the sifted dry ingredients, beating until smooth.

Stir in the nuts and raisins. Turn into the prepared pan. Bake for 1 hour or until cake tester comes out clean.
Cool in the pan on a wire rack for about 10 minutes before removing. When cool, the top of the cake can be sprinkled with confectioners sugar.

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