It’s almost my favourite holiday, Thanksgiving. I love it for many reasons: it occurs during my favourite season, there are no strings attached or pressure and the decorations always involve gold.
I’m not a huge fan of turkey but I do love the pumpkin infused dishes. Recently, as we moved into our new home, my lovely Grams made a Pumpkin Cake. It has to be my new favourite fall cake and it trumps the pie. I hesitated for a moment if I should share her amazing recipe but then I figured – the more people making great cake in the world, the better.
3 1/4 Cups Flour
2 1/4 Cups Sugar
2 Tsp Baking Soda
1/4 Tsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Ground Gloves
3/4 Tsp Nutmeg
3/4 Cup Shortening (she uses yellow)
3/4 Cup Orange Juice
1 3/4 Cup Pumpkin
1 – Into a large bowl, mix together: flour, sugar, baking soda, baking power, cinnamon, cloves & nutmeg.
2 – Add shortening, orange juice & pumpkin and beat for 2 minutes at medium speed.
3 – Add eggs, raisins or nuts and beat 2 minutes longer.
4 – Turn into a 10 inch tube pan & bake at 350 for 1 hour and 20 minutes. Check with toothpick.
To get pumpkin from a pumpkin, cut the pumpkin and take the flesh out, put water to cover and boil until soft.
Pour water out and mash, drain excess water, use 1 3/4 cups.
You can freeze in baggies for a pie or another cake.