On Halloween, pumpkin is mandatory. This cake is easy to make. Rather than using a fat-laden icing, I spread the top with pumpkin butter (no dairy in there!) and topped it all off with toasted walnuts. It made a beautiful and mouth-watering presentation. Unfortunately, it didn’t last very long! Enjoy!
Pumpkin cake with pumpkin butter
1 cup sugar
1/2 cup canola oil
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin puree
3/4 cup pumpkin butter
3/4 cup halved walnuts, toasted on tray in toaster oven at 400 degrees F for 10 minutes, til aromatic
Preheat oven to 350 degrees F. Grease and flour one 9″ round baking pan or dish.
Place the sugar, oil and eggs in the large bowl of your mixer and combine.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, baking powder, and salt. Add the dry ingredients into the wet mixture, and mix well.
Stir in the pumpkin puree and mix well. Pour batter into prepared pan and bake for 35-40 minutes until golden and cake tester comes out clean from center.
Cool on rack and remove from baking pan. Slather on your pumpkin butter on the top of the cake, and decoratively arrange the walnuts. Makes 8-10 servings.