Monday, November 17, 2014

Make It Monday: Pumpkin Cake

            This post compiled to "Toast" - Heyward Banks ( your kid's will like this song!)

We tried a roasted pumpkin seed with roasted fig and pear salad recipe recently that was met with mixed reviews (mostly negative, so I'm not including it here!).

Pluff Mud Dad: "Too fancy-smancy... where's the meat?" (as he picked off all the fig)
Pluff Mud Twin #1: "I'm picking off all those pumpkin seeds"
Pluff Mud Twin #2:  " I like it, but not a lot. It's kinda weird"

I loved it, but sometimes you just have to go back to the drawing board.

Here's something to make with fresh pumpkin that everyone will love. Not a pumpkin pie fan? Try this pumpkin cake... more of a subtle pumpkin spice flavor and very moist.

Pumpkin Cake


  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tsp soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 2 cups pumpkin
Method: Preheat oven to 350 degrees

Beat the eggs and sugar together until light and creamy. Add the oil and beat. Sift together the dry ingredients and then gradually add them to the egg mixture, beating well. Add the pumpkin and beat well again.
Pour into greased and floured cake tins that are lined with parchment paper. Bake at 350 degrees for 1 hour (oven temps vary, so check at 50 minutes). Remove to cool and ice with cream cheese icing.

So easy and so good! This is a great recipe for teaching kids to crack eggs and pour measurements. 

*Go ahead and let your kids crack the eggs - there will be bits of shell to pick out, but it's ok. They have to start somewhere and, over the years, they will learn the technique!

*I divide the mixture into two separate cake tins so I can easily ice the middle 

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