October 21, 2005
Hallowe'en Pumpkin Cake
Hallowe'en is just a week from next Monday, so it's high time to be thinking about all of those yummy treats.
One of my favorite fall recipes is Pumpkin cake, and this recipe makes a bundt cake, perfect for turning into a Pumpkin!
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Grease
one 10 inch bundt or tube pan.
2 Cream oil, beaten eggs, pumpkin and vanilla together.
3 Sift the flour, sugar, baking soda, ground nutmeg,
ground allspice, ground cinnamon, ground cloves and salt
together. Add the flour mixture to the pumpkin mixture and mix
until just combined. If desired, stir in some chopped nuts.
Pour batter into the prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 1 hour or
until a toothpick inserted in the middle comes out clean.
Let cake cool in pan for 5 minutes then turn out onto a
plate and sprinkle with confectioners' sugar.
To make this cake a "real" pumpkin, skip the confectioners sugar and instead frost with an orange-colored frosting. Shape a stem out of green tinted marzipan or frost a small cupcake green. Or you can shape a stem from twisted green construction paper, just make sure no one eats it! To make the plain pumpkin cake into a jack-o-lantern, use triangle-shaped candies for the eyes, nose, and mouth; attach them to the cake with a little extra frosting. To make an extra large pumpkin cake, bake two Bundt cakes and attach the flat sides together, then frost to resemble a pumpkin!Posted by caltechgirl at October 21, 2005 12:24 PM | TrackBack