Pumpkin Cake

One of my biggest challenges is baking desserts. I am far more comfortable with breads and pizza dough.  Further, not being too much of a sweet eater, I rarely find myself making desserts.  So when the holidays roll around I look for recipes that are simple to make, as well as tasty.  This year, we’ve been invited to a gathering on Thanksgiving Day and I wanted to give this recipe a whirl ahead of time, as we want to bring a dessert with us.

I found this recipe for Pumpkin Cake in an old cookbook*.  I modified it just a bit, taking a tad amount of ground cloves out and using bread flour instead of all-purpose (I only use bread flour for everything in the kitchen).  Moist, not too heavy or sweet, I think it’s a perfect dessert for a Thanksgiving meal. 

I mixed the batter in my stand up mixer and used a tube pan to bake.  Overall, I found this pretty easy to do.  I’m glad I found this recipe!


4 eggs, at room temperature
2 cups granulated sugar

2 cups sifted bread flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

1 cup canola oil (original recipe called for “salad” oil)
1 can (15 oz.)  canned pumpkin

Frosting of your choice.  I used a cream cheese frosting with chopped walnuts. 


Preheat oven to 350 F.

Prep the dry ingredients. Sift the flour, baking soda, salt, cloves, cinnamon, ginger, and nutmeg.  (I use a piece of parchment or deli paper that I can later use as a “chute” to dispense the dry ingredients into the mixer bowl- and not all over me!).  

Flour, salt and spices are in the sifter
Everything is sifted, on the paper. 

Add the eggs and sugar to mixing bowl.  Beat on high speed until light and fluffy.

Add the oil and pumpkin. Blend in well.

Add the flour and spices at low speed.  (I grab the corners of the paper and create a “chute” to funnel the ingredients in).

A little tough to see, but this is the dry ingredients being funneled into the bowl.  

Once everything is incorporated, pour into a non-greased tube pan.

Bake 60 minutes, or until done.  (60 minutes worked perfect for me).

Cool completely in the pan.  Carefully loosen cake with a spatula and place on a cake plate.


I made cream cheese frosting, using 8 ounces of softened cream cheese.  I whipped in 1 1/4 tsp of vanilla extract and 3 cups of confectioner’s sugar.  Chopped walnuts were added.

With any cream cheese frosting, keep this cake in the refrigerator!  Remove 1 hour prior to serving to let it acclimate to room temperature.  


*Recipe adapted from McCall’s “Best Holiday Foods and Crafts”, copyright 1986 ISBN 0-8374-1764-3

This entry was posted in Pumpkin Cake, Thanksgiving Dessert. Bookmark the permalink.

2 Responses to Pumpkin Cake

  1. Delectable recipe Wayne. Ever tried to make it gluten free?


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