Tonight I served my family some of the bundt cake with a little smudge of homemade dark caramel sauce and a dollop of cinnamon whipped cream. The pumpkin cake recipe was given to me by my sister-in-law Janet just after I married her brother.
So, onto the recipe! It's a very moist and tasty cake. Please put the leftovers in the fridge/freezer as pumpkin baking tends to mould quickly if left out.
1 cup vegetable oil
2 tsp cinnamon
2 cups sugar
1/2 tsp cloves
1/2 tsp nutmeg
2 cups pumpkin purée
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Mix all cake ingredients until smooth. Pour into 9"x13" pan lined with parchment paper. Bake at 350° F for 40 minutes or until cake tester comes out clean. Cool on a cooling rack.
|This recipe makes excellent cupcakes, too!|
I frosted these with spiced cream cheese frosting.
1/2 cup water
1 cup sugar
1 cup whipping cream
1 tbsp vanilla
Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil. The water will evaporate, leaving behind a pure sugar syrup that will then begin to rise in temperature, past the boiling point of water, and into the flavour zone.
When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown. Don't get distracted by facebook at this point or it could get a little too dark. Carefully pour in the cream and vanilla and whisk until smooth. Cool until thickened or serve hot!