FOR THE CAKE
1¾ cups cake/pastry or all purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1½ teaspoon cinnamon
3 large eggs (room temperature)
½ cup brown sugar (lightly packed)
½ cup granulated sugar
¾ cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (I used corn or sunflower oil)
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
MAPLE GLAZE
1½ cups icing / powdered sugar (sifted)
2 tablespoons pure maple syrup
1 teaspoon vanilla
1-2 tablespoons cream or milk
INSTRUCTIONS
Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
AD
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
1¾ cups cake/pastry or all purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1½ teaspoon cinnamon
3 large eggs (room temperature)
½ cup brown sugar (lightly packed)
½ cup granulated sugar
¾ cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (I used corn or sunflower oil)
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
MAPLE GLAZE
1½ cups icing / powdered sugar (sifted)
2 tablespoons pure maple syrup
1 teaspoon vanilla
1-2 tablespoons cream or milk
INSTRUCTIONS
Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
AD
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
