November 15, 2010

  • Pumpkin Cake

    pumpkincakePrep time: 30 minutes
    Cook time: (varies)
    Servings: as listed, 57 mini-cupcakes
    Adapted from: Pumpkin Cake III (allrecipies.com)

    INGREDIENTS

    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 tsp ground cloves
    • 1/4 tsp ground ginger
    • 2 cups white sugar
    • 1/2 cup vegetable oil
    • 3/4 cup unsweetened applesauce
    • 1 teaspoon vanilla extract
    • 2 cups (16 oz) canned pumpkin
    • 4 eggs
    • 1 cup chopped walnuts (optional)
    • Cream cheese frosting (optional)
    • Ground walnuts (optional)

    DIRECTIONS

    1. Preheat oven to 350°F. Use a non-stick cooking spray to coat the sides and bottom of your pan. (Recommended - Wilson's Non-stick Spray).

    2. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

    3. In a large bowl combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan.

    4. Bake in the preheated oven according to time specified below or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting. Top with ground walnuts for additional decoration.

      12x18 inch pan - 30 minutes
      Cupcakes (3/4 full) - 18-20 minutes
      Mini-cupcakes (3/4 full) - 15 minutes
      Bundt cake - 45 minutes