Pumpkin Cake
Serves: 8
Total Time: 1 hr
Prep Time: 10 mins
Difficulty Level: Medium
BY CHEF JOHN ASH
Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening. Pairs nicely with Sonoma Coast Chardonnay.
INGREDIENTS
4 eggs
2 cups sugar
2 cups cooked pumpkin
1 cup oil
3 cups all-purpose flour
1 tsp rum essence
1 tsp salt
2 tsps baking soda
2 tsps baking powder
2 tsps cinnamon
1 cup nuts or raisins
INSTRUCTIONS
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In the food processor, combine the eggs and sugar until smooth.
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Add the flour, baking powder, baking soda, salt, cinnamon, vanilla and raisins or nuts.
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Stir in the cooked and mashed pumpkin.
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Turn the batter into two round cake molds, greased and lightly floured.
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Bake in a preheated oven at 350°F for 40 minutes.
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Unmold and stack the cakes, and ice with an orange - tinted frosting.
