Oh Pumpkin!

Pumpkin again! That's right, I'm all into pumpkin right now and seeing as how my last two attempts at making something "blogable" have failed, here's a pumpkin cake recipe for you to enjoy.

As I mentioned in my previous post, pumpkin hasn't really been my thing all these years, but after loving that pumpkin cheesecake I'm obsessed with making pumpkin desserts and I thought, why not try a pumpkin cake, see how that comes out?

You will need:

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree

Combine sugar, vegetable oil and eggs in a large mixing bowl; mix well. Sift dry ingredients in a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into greased and floured bundt pan. Bake at 350 degrees F for 35 to 40 minutes.

Now this recipe was supposed to be this Sunday's review but due to the lack of material, I had to post today. I have to say though that I didn't love this cake. I would have added shredded pumpkin as if it were a carrot cake and more spices, maybe some pecans to give it a nice crunchy texture. It's a pretty good cake, but I didn't find any wow factor in it. I dusted it with confectioner's sugar and it improved, then I tried it with the cinnamon whipped cream I had left over from the pumpkin cheesecake and it was much better!

Hope you enjoy it!