This pumpkin cake is part of my pumpkin dessert recipes collection. It came about because I was looking for a pumpkin cake and I wanted it it to have an Italian cake flavor. The thing that made it a brain burn was my kids didn't want hunks or chunks. That means no nuts, raisins, or anything that might rough up the tongue
Got the picture? I needed to make a smooth cake. Like a cake mix type.
I did a decent job. Because if Duncan Hines were to try and market a pumpkin box cake mix - this would be it!
I prefer this plain with no sauce or glaze. But that kid-thing always gets me in the guilt mode. You know thinking about their wishes, and the fact they won't be around forever, and all the other thoughts associated with our kids - so I add my bourbon orange glaze . This works great if you have someone like my kids that feels a cake needs something gooey or wet on the top or bottom. (Though, again I have to get my choice and opinion in - this cake is moist enough without the glaze if you don't add it.) There a few substitutions and ideas if you want to swap things out. You can check 'em out below.
And if this isn't the type of recipe you were looking for see my other pumpkin dessert recipes.
Thanks for stopping by -
Ingredients
* 2 eggs
* 2/3 cup of sugar
* 3/4 cup mashed pumpkin (I use the can)
* 1 teaspoon vanilla extract
* 3/4 cup of flour
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon nutmeg
* 1/8 teaspoon of ground anise (totally optional - it's an Italian spice)
* 1/4 teaspoon salt
* Preheat the oven to 375 degrees.
* Beat eggs at high speed until they are foamy.
* Add sugar a little bit at a time beating in between sugar additions.
* Beat until thick and pale.
* Combine the flour and the remaining ingredients.
* Add to pumpkin mixture
* Mix well
* Pour into cake pan.
* Bake for
* Serve with Orange Glaze
Recipe adapted, re-twisted altered to taste better, but inspired by Southern Living All-Time Favorite Light Meals
Yup. Have at it. BUT the beauty of this recipe is the fact it's just a normal pumpkin cake. It's not a bread. It's really like a cake mix.
Hmmm... Most of them are typical spices used most pumpkin dessert recipes. You can fiddle around and modify. And again,for this recipe and most of my dessert recipes - the anise is just part of my heritage. That one is totally optional. Use it. Or not.
This isn't super duper high rising cake. And the texture isn't real poofy, but it's not dense either. All to say if you want a layered pumpkin cake - double the recipe. And use my Lemon Frosting Recipe or try whipped cream. (Don't know how to make whipped cream? No biggie. See my Whipped Cream Recipe) Thanks for stopping by. And remember, everyone needs a little bit of sugar.
