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!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!