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.
Total Time 1 hr
Prep Time 10 mins
Difficulty Level Medium
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
In the food processor, combine the eggs and sugar until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon, vanilla and raisins or nuts.
Stir in the cooked and mashed pumpkin.
Turn the batter into two round cake molds, greased and lightly floured.
Bake in a preheated oven at 350°F for 40 minutes.
Unmold and stack the cakes, and ice with an orange - tinted frosting.