Monday, October 20

Mom is great, she make us pumpkin cake...

this is how it started...

a trip to the local Safeway and there on the shelf was only the 29oz of pumpkin vs. the cans of 15 oz pumpkin that I needed, its spot had been wiped out ... so double batch here we go... (I should have taken a picture of the bowl before I started divy'ing it out... it was literally up to the brim of the bowl... stirring was a challenge, my son and I were wearing it!!!)

October 2008 002

I was baking these with a friend in mind for a gift, when the thought came to me that my cute little pumpkin cakes kinda actually LOOK like little pumpkins (well in a very Martha kind of way) I used cinnamon sticks for the stem and cut out leaves on a piece of green velum... stamped some pumpkins on brown paper added a bit of raffia for a 'straw' like feel... and .."Voila"

these little pumpkins came to life......

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and something for me to always remember, when doing a 'double batch' you will have cake coming out of your ears...

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I had my cookie jar full of little cakes and the large cake was ours to keep too! Which was really a bad idea because in just a few short days we are down to just a couple of slices.

If you would like to try making this cake I promise that you won't be disappointed. It is the most perfect cake when you are itching to feel and taste the season of fall.

Pumpkin Cake

1 15oz can pumpkin
3 cups sugar
1 tsp nutmeg
1 tsp cinnamon
1 cup canola oil
4 eggs
2/3 cups water
1/2 cup blended oatmeal
2tsp baking soda
3 cups flour
1 bag of chocolate chips
1/2 cup pecan pieces

Open pumpkin and scoop into large mixing bowl. Add sugar and whisk. Add spices and whisk well. Successively add the following and whisk well after each addition, being careful because it will become splashy- canola oil, eggs and water. Add blended oatmeal, and baking soda and whisk. Add flour 1 cup at a time and beat with beaters on low speed. Once all the flour is blended increase speed and beat for 2 minutes scraping bowl with spatula as you go. Then add chocolate chips and pecans and stir. Pour into well greased and floured bundt pan
(using the little bundt pan has become my favorite when making this cake)

Bake at 350 for 1 hour and 15 minutes

1 comment:

Jolene said...

Those are AWESOME!