I created this recipe for Halloween.
This deliciously spiced cake has all the flavors of autumn .The rustic taste of pumpkin and crystallised ginger are enhanced by hints of warm spices like cinnamon,nutmeg and cloves.Toasty pecans add a nice crunch . Don't get discouraged by the long list of ingredients.Once they are at hand this cake is a breeze to make and worth the effort .Serve hot with coffee or tea with Spiced Gingerbread Butter(Williams Sonoma makes an excellent one ) Click on the pictured for an enlarged view .
|prepared batter in the cake mould|
Dry Ingredients :
2 1/2 cups all purpose flour
1 small packet pumpkin spice or lemon flavor instant pudding mix
1 small packet butterscoth flavor instant pudding mix
2 tsp baking soda
1 tsp baking pwdr
2 tsp cinnamon pwdr
2 tsp nutmeg pwdr
1/4 th tsp clove pwdr
2 tbsp crystallised ginger finely chopped or soft ginger chews
1/2 cup roughly chopped pecans
1/2 tsp salt
Wet ingredients :
2 cups sugar
1 15 oz can organic Pumkin puree
1 cup vegetable oil
1/2 cup apple sauce
4 eggs (room temp )
1 tsp vanilla extract
Preheat oven to 350 F .Line a 9 inch round pan with parchmant paper.
Mix the flour,salt,baking soda ,baking pwdr,instant pudding powders,cinnamon,nutmeg,clove powder and sift to mix well.Add the chopped crystallised ginger and pecans and toss well. Keep aside.
In a mixing bowl mix the sugar and vegetable oil with a electric mixer ,add the pumpkin puree,apple sauce and 1 egg at a time and beat well till they are mixed together.
Slowly add the dry ingredients to the wet and mix well to form a thick batter. Pour in a baking pan or cup cake pan and bake at 350 for 40 mins or till toothpick inserted in the center of the cake comes out clean.
Serve with Spiced Gingerbread Butter (optional)