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| Pumpkin Cake warm from the oven |
Well it certainly has been a while and I suppose the road to Hell is awaiting me...you know the road to Hell is paved with good intentions! Believe me my blogging intentions are always good.
It just seems that between the idea of the recipe(s) I would like to bake or ice or decorate and the spare time to make it happen I seem to have a time management issue. Or maybe it is having a full time job that interferes...which is a good thing...the job I mean.
Today's recipe is a truly easy, as in only a wooden spoon is needed to mix everything to perfection, moist and flavourful cake. I tried this recipe from Nancie McDermott's book 'Southern Cakes' and it is a definite fav.
This book is filled with a little history on each cake such as it's origin or tips passed on from family or other cooks. There are a variety of recipes like Red Velvet cake, Ocracoke Island Fig cake, Tomato Soup cake, etc. So this is not your everyday run of the mill cake book.
I have made this cake many times and I prefer to leave out the raisins. I also ice it with my favourite buttercream instead of the offered Lemon-Cream Cheese Frosting. The cake is currently baking up as I write this.
Give it a try you won't be disappointed!
TIP: make sure to buy pure pumpkin NOT pumpkin pie filling! As well check the ingredient label to make sure your pure pumpkin is not a blend of squash and pumpkin.
PUMPKIN-RAISIN CAKE
Preheat oven to 325F. Grease 2 8- or 9-inch pans.
2 1/2 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1cup chopped pecans or walnuts
1 cup plus 2 tablespoons vegetable oil
2 cups sugar
4 eggs
2 cups canned pumpkin
In a medium bowl, combine the self-rising flour with the cinnamon and nutmeg, stirring with a fork to mix everything well. In another medium bowl, combine the raisins and nuts with 1/4 cup of the flour mixture and 2 tablespoons of the oil and toss to mix well.
In a large bowl, combine the sugar and the remaining 1 cup of oil, and mix well with a wooden spoon. Add the eggs, one at a time, beating well after each addition. Add the remaining flour mixture all at once and stir just until the flour disappears into the batter. Add the pumpkin and mix thoroughly. Stir in the floured raisins and nuts, gently mix them in well, and then quickly transfer the batter to the cake pans.
Bake at 325F for about 25 minutes, or until the cake begins to pull away from sides of the pan and springs back when touched lightly in the center. Cool completely.
Ice with cream-cheese frosting, or glaze or icing.
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