After canning 57 pints of pumpkin, you would think that my Beloved and myself would not wish to see anymore pumpkin. I actually made a pumpkin cake for dessert yesterday. This tastes very much like a spice cake with just a hint of pumpkin. I let my Beloved put the spices in so I am going to give a range for cinnamon here. He likes cinnamon, so it was very strong in this cake. I could have upped the ginger a little bit. Go ahead and play. Make this your own!
Pumpkin cake
1 cup butter, softenend
1 cup sugar
1 1/2 cups purreed pumpkin
1 egg
1 teaspoon vanilla
135 grams almond flour
135 grams millet flour
135 grams arrowroot flour
135 grams sorghum flour
1 - 2 teaspoons cinnamon
1 - 2 teaspoons ginger
3/4 teaspoon baking soda
3/4 teaspoon cream of tarter
Preheat oven to 350 degrees Fahrenheit. Butter a 9 inch springform pan.
Cream the butter and sugar together. Add the pumpkin, egg, and vanilla. Mix well. Mix in the dry ingredients. If the batter seems too thick, add a tablespoon or two of heavy cream. My pumpkin was very wet.
Pour into the pan. Bake 1 hour or until a knife comes out clean.
This is lovely. It is actually getting better as it sits. I think of this as a humble cake. No frosting needed. But i if you wished too, you could add a cream cheese or butter cream frosting. I wanted to try about a cup of chocolate chips in the cake but I got vetoed. Maybe some other time.
Otherwise, just a cake to enjoy with a cup of tea. Or toasted a little bit for breakfast. Yes, really.