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Friday, September 9, 2011

Pumpkin Spice Cake With Maple Frosting

I am bringing this to Adam`s parents` house tonight and since some family members get less excited over adventurous recipes, I thought I`d keep this one fairly conventional. I did make it dairy free for the Kosher folks (since there will be meat for a main course) and because several family members are lactose intolerant. I also used whole wheat pastry flour because it creates a more tender crumb for those who are used to white flour products.

2 cups canned pumpkin
4 eggs
1 cup sugar (or Splenda)
.25 cup molasses
.25 cup canola oil
1 tsp vanilla extract
1 cup vanilla or regular almond milk (or dairy milk or other milk alternative)

2.5 cups whole wheat pastry flour
2 tsp ground cinnamon
1 tsp pumpkin pie spice
2 tsp baking powder
.5 tsp baking soda
.5 tsp sea salt

In large bowl, whisk together wet ingredients. Stir dry ingredients together in smaller bowl and dump into wet ingredients. Stir just until mixed. Pour into a greased and floured bundt pan. Bake at 350 for about an hour, or until a toothpick comes out clean. Half way through, cover cake with foil so the top doesn`t brown too much before the centre is done. Let cool before removing from pan.

Maple Frosting

.5 cup Earth Balance (or butter)
.25 cup pure maple syrup
3 cups icing sugar
2 tbls almond milk (or regular milk or water)

Throw ingredients together in blender or food processor. Add more liquid if it is too thick. Spread on cake.