Recipe: Pumpkin Cake

 

Pumpkin Cake 

During Fall, almost every family goes on a pumpkin shopping spree to celebrate the season. However many of them can't find the time to carve the pumpkins for decorations and put them to use so they sit on front porches rotting away in despair. This exact scenario happened to us this year so I decided to pick up the pumpkin and make something of it. The leftover puree was used to make a variety of other goods like pumpkin spice lattes, soup and bread. 

 

  Ingredients:

• Spice Mix:

• 2 tsp ground cinnamon 
• 1/4 tsp nutmeg 
• 1/8 tsp cloves
• 1/4 tsp salt

• 2 cups pumpkin puree  

• 1 cup vegetable oil
• 2 cups sugar 
•  1 tsp vanilla extract 
• 4 eggs 
• 2 cups all-purpose flour 
• 2 tsp baking soda
• 3 tsp baking powder 
• 1 cup chopped walnuts 
• 3/4 cup pumpkin seeds

Instructions:

    Pumpkin Puree: 

1. Set oven to 400 degrees Fahrenheit 
2. Wash and scrub the outside of the pumpkin well
3. Cut the pumpkin in quarters. Season well with salt 
4. Place parchment paper on a large baking sheet and place the pumpkins skin side up. 
5. Bake for 35-40 mins. Until the pumpkin starts to caramelize a bit. 
6. Take the pumpkin out and scoop the content out of the skin. Puree the pumpkin chunks in a food processor or blender. 

    Pumpkin Cake: 

1. Preheat oven to 350 degrees Fahrenheit
2. In a large bowl, sift your flour, baking soda, baking powder and spice mix. Whisk to combine. 
3. In a separate medium bowl, mix sugar with vegetable oil. Then add your pumpkin puree (homemade or storebought) and your vanilla extract. Finally, beat in 4 eggs. 
4. Gradually add your dry mixture to your wet mixture and combine until smooth. 
5. Fold in your chopped walnuts and pumpkin seeds along with any other desired nuts. 
6. Bake for 30 minutes or more if needed. 
7. Garnish with extra spices, nuts or whipped cream. 
8. 
   

    Cream Cheese Topping

1. In a bowl, use an electric mixer to whip 1/4 cup of cream cheese. 
2. Gradually sift in powdered sugar while mixing to achieve the desired consistency 
3. Evenly spread out on top of the cake and refrigerate.