The holidays are not just about pie. This Moist Pumpkin Cake seen here is one of my family favorites. Pumpkin cake with our Cream Cheese Frosting.
2 cups Sugar
1 cup Coconut Oil
3 cups Flour
2 teaspoons Baking powder
2 teaspoon Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 teaspoon Salt
1 can 20 oz. Pumpkin puree
6 oz. Mini dark chocolate chips
1/2 cup Chopped nuts
Oven Temp ~ 350°
Baking Time ~ (less for loafs)
Cake Pan Type ~ 10 inch tube pan or two loaf pans
Mix everything in order given. Batter will be thick.
Bake moist pumpkin cake until a wooden pick or cake tester inserted in center comes out clean. Let stand wrapped overnight before cutting.
The harvest and Halloween holiday seasons are sure to bring pumpkins to mind. Just the smell of carving and cooking that pumpkin, makes my mouth water with anticipation of this moist and delicious pumpkin cake.
I usually make up a few pumpkin loaf cakes to have on hand for guests.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!