This week’s delivery featured a locally and sustainably grown pie pumpkin. Pie pumpkins are harvested specifically for their sweet flavor and great baking components. They are nutritionally dense offering vitamins A, C and E. And their deep orange color does more than look warm and pretty. The rich color is beta-carotene that contains loads of antioxidants that protect against cancers, heart disease and aging.
Below is a recipe to pumpkin spice cake. We will be sending an email with a homemade pumpkin pie recipe. Both would be great for the Thanksgiving dessert table.
Pumpkin Spice Cake:
-1 1/2 sticks softened butter (preferably organic)
-1 1/2 cups sucanat
-2 cups pumpkin puree (please refer to the pumpkin pie recipe for puree instruction)
-1 tsp. pure vanilla
-1 Tbsp. lemon juice
-3 cups wheat flour
-1/2 tsp. baking powder
-2 tsp. baking soda
-1/2 tsp. salt
-1 tsp. cinnamon
-1 tsp. ground ginger
-1/2 tsp. ground cloves
-1/2 cup milk
Puree pumpkin and set aside. Cream together the butter and sugar. Add the eggs, one at a time. Then add the pumpkin, lemon, milk and vanilla and mix until blended. Add the dry ingredients, 1 cup at a time. Once fully mixed, pour into 3 greased 9-inch pans. Bake at 350 degrees for 20-25 minutes or until golden brown.
Consider stacking the layers of cake with a maple cream cheese frosting between each layer of cake.
Maple Cream Cheese Frosting – mix together one 8-ounce block of cream cheese and 4 tsp. maple syrup.
Source: Vintage Remedies