Big Sur Pumpkin Cake Recipe

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Big Sur Pumpkin Cake

From Dorothy McNett's recipes at Another version of the "Bohemian Wedding Cake"...

2 cups all purpose unbleached flour
1 1/2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon fine sea slt
1 cup extra virgin olive oil (California of course!)
1 1/2 cups raw sugar
2 eggs
2 teaspoons vanilla or vanilla bean paste
1 3/4 cups pumpkin puree (15 oz. can)
1/4 cup molasses
1/2 cup raisins
1/2 cup coarsely choped walnuts

1/2 cup (4 oz.) cream cheese, softened
1/2 cup sour cream
1 teaspoon vanilla or vanilla bean paste
2 cups powdered sugar

Preheat oven to 350 degrees. Lightly oil a 9 inch round cake pan and sprinkle lightly with flour. Set aside. In a bowl whisk together the flour, soda, spices and salt and set aside. In batter bowl whisk together the oil and sugar, and then beat in the eggs and vanilla. Blend in the pumpkin and molasses. Fold in the dry ingredients and the raisins and walnuts. Pour into the baking pan. Bake 50 - 60 minutes until nicely done. Cool on a rack. When cool, invert onto a serving platter. For the frosting blend together the cream cheese, cream and vanilla and then blend in the sugar to make a nice (fairly thin) frosting to spread all over the cooled cake. Garnish as desired, or just cut and eat right now!!

Recipe created 2019-10-07.

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