I used to consider pumpkin a holiday ingredient. I would wait until the fall months and then incorporate it into the menu. Then realized it was a shame to only use it during the cold weather months. This cake is dark, spicy and soothing anytime of year. It may even prompt you to make a jack o lantern.
Preheat oven to 350*f/180*c
8”x4” Loaf Pan
1 ¾ cups Spelt Flour (all purpose is fine)
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Sea Salt
1/8 teaspoon Ground Cloves
¼ teaspoon Allspice
2 Eggs
1 cup Brown Sugar
1 cup pureed Pumpkin
½ cup Vegetable Oil
in a medium size bowl
Add Flour, Baking Powder, Cinnamon, Ginger, Sea Salt, Cloves and Allspice.
Stir with a fork to combine. Set aside.
In a Kitchen Aid Mixer set with the paddle attachment or using a hand mixer combine : Eggs, Sugar, Pumpkin, and Oil.
Add Flour Mixture slowly until all is smooth and combined.
Pour into a greased Loaf Pan
Bake for about 45 -50 minutes.
Test for doneness by inserting a toothpick or until wooden skewer into cake. When it comes out clean your cake is done.
Cool completely.
Maple Frosting
2 tablespoons cream
1 cup confectionary sugar
2 teaspoons Maple syrup
Mix until smooth.
Pour over cake, refrigerate (optional)(I like cold cake , its up to you)
Enjoy !!
Eaton Square Edibles 