- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Sweet Pumpkin Cake
Posted by Olivia on Thu, December 23, 2010
Pumpkin pie may be a Thanksgiving staple, but for the rest of the holiday season, you can enjoy seasonal pumpkins in an unexpected dessert: cake.
Our Sweet Pumpkin Cake recipe is infused with lots of heart-healthy Blood Orange Olive Oil. If you don’t have any on hand, substitute any other of our citrus oils, or opt for a light, fruity extra virgin olive oil. The recipe makes two 9-inch cakes, so layer them up with whipped cream or thick frosting in the middle, or enjoy them as stand-along cakes, perfect for a morning nibble.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 ½ cups sugar
1 (15-ounce) can pumpkin puree
1 cup chopped toasted pecans, optional
- Preheat oven to 350F. Lightly oil two 9-inch round cake pans; line each with wax paper and oil the paper. Set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. In a separate large bowl, beat together eggs, sugar, puree, and oil. Add dry ingredients; mix until just combined. Gently fold in pecans, if using.
- Transfer batter into prepared pans, spreading evenly. Bake until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes.
- Cool cakes in pans 10 minutes; invert onto wire racks and cool completely.
Makes 2 9-inch cakes.