Bahar: Easy to make and very tasty. You can change the amount of spices depending on your taste. An absolutely amazing cake for your thanksgiving dinner or any other gathering specially in cold days. Make sure to put a piece aside for yourself as it won't last long on the table.
Vegetable oil: 1 cup
Sugar: 2 cups (1.5 white and 0.5 brown sugar*)
Pumpkin puree: 2 cup
Eggs: 3 at room temperature
All purpose flour: 2+1/2 cup
Baking powder: 2 tsp
Baking soda: 1 tsp
Ground cinnamon: 2 tsp
Ground cloves: 1/2 tsp (optional)
Ground nutmeg: 1/2 tsp (optional)
Salt: 1/4 tsp
Vanilla: 1 tsp
Walnuts and/or pecans: 1/2 cup chopped (optional)
confectioners sugar (optional, to decorate)
ground cinnamon (optional, to decorate)
caramel syrup (optional, to decorate)
1. Grease and flour one 10 inch bundt or tube pan.
2. Preheat oven to 350 degrees F.
3. Sift the flour, baking powder, baking soda, ground cinnamon, ground cloves (optional), ground nutmeg (optional) and salt together.
4. In a large bowl, mix vegetable oil and sugar using a whisk. Mix in the eggs, one at a time and whisk well after each addition.
5. Add vanilla powder and pumpkin puree, mix well.
6. Gently mix in the flour mixture until just combined. If desired, stir in some chopped nuts.
7. Pour batter into the prepared pan.
8. Bake in preheated oven for about 1 hour or until a toothpick inserted in the middle comes out clean.
9. Let cool in pan for 10-15 minutes. Turn out onto a plate and sprinkle with confectioners' sugar and/or ground cinnamon. Alternatively, pour some caramel syrup on the cake.
*Brown sugar adds more texture to the cake. You can change the ratio of brown to white sugar or use all white sugar if you like.
Published on October 13, 2008 Last edited on October 29, 2009
Well, I really modified this, because i only had one egg. I added one whole mashed and very ripe banana and a little over 1/3 of a cup of sour cream to replace the 2 eggs I was missing and followed the rest of the directions. It turned out wonderfully and with just a tiny hint of banana. Nice and moist- it can be eaten without any icing because it isn't dry at all... yum!
2010 Oct 18
Made it for dessert at tonight's sunday dinner - drizzled with butterscotch sauce - SO good. I will bake it again closer to christmas and go a little stronger on spices and try a handful of currants too. Again: great!