by BrendaReeves
Cake isn't considered a health food with its refined sugar and bleached flour, but you can add some nutrients with pumpkin and seasonings. The benefits are low saturated fat, cholesterol and sodium. It also offers several vitamins:
Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper, Manganese and it's a good source of dietary fiber.
I have no idea where this recipe originated, but I found it in a little pamphlet included with a bundt pan I bought in the 1970's. Bundt pans were the new kitchen-tool rage at the time. I usually started making this cake for my family around Halloween, and repeated it through Thanksgiving and Christmas. It's a dense cake, and thin slices usually satisfies everyone. I personally like it with the cream cheese frosting, but that obviously adds more calories.
It makes great Halloween cupcakes for the kids. Just add some orange food coloring to the frosting and make a jack-o-lantern face with some candies.
Click on one of the cake pans below from Amazon. Amazon has a large selection that the kids would love. You'll find bug pans, sea shell pans and many more.
Preparation
Preheat oven to 350 F. Grease a 6 1/2 cup bunt pan with vegetable spray.
Dust pan with flower.
Whisk together flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Set aside.
In large bowl, cream butter and brown sugar on medium speed until light and fluffy. Add brown sugar, eggs, pumpkin, maple syrup and vanilla. Beat on medium speed until all blended.
Blend in walnuts.
Add flour mixture to butter mixture a little at a time while blending with mixer on low speed. Pour mixture in bundt pan. Bake at 350 F for 45 minutes. Test to see if toothpick comes out clean. If not bake for another 15 minutes and test again.
Preparation
Melt margarine in a saucepan. Stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, and mix until smooth and of desired consistency (a thick syrup). Drizzle over cooled cake. (This will glaze one 12-cup bundt cake or a 10-inch angel food cake.)
In a medium bowl, mix cream cheese, sugar, and butter until fluffy.
The photos you see on this page are just suggestions on the many ways you can decorate this cake. Although the recipe says to use a bundt pan, any pan will do. Due to the denseness of the batter, it would make a great sheet cake. You can also pour it into two round pans for a layer cake.
If you prefer, use the seasoned pumpkin sold for pumpkin pie instead of adding the seasonings to the batter. I like to use both.
This cake is delicious in the spring and summer. It's a cake for all seasons.
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Comments
Cindy, In CA canned pumpkin is in the stores all year long. In KY it's a seasonal thing. I better stock up this fall.
Sounds yummy! I love anything pumpkin - pumpkin pie, pumpkin cake, pumpkin ice cream. Funny how I never think of having it except in the fall, but it really is for all seasons!
Thanks for the comment, Lilymom.
Mmmm..these cakes look delicious! I'll have to keep them in mind for halloween this year. =)
Thank you Sheila. This recipe is delicious. I just wish cake didn't make us fat.
I love pumpkin cake! Yours sounds great!
Thanks for the comment Ragtimelil.
Katie, I think I've left cakes with cream cheese frosting out during the day, but put it in the frig after dinner.
I love the leaves! Wish I had an oven!
ME neither, oh sweet I just reviewed your cream cheese frosting and its doable for me. ? do cakes frosted with cream cheese frosting need to be refrigerated? :) K