Halloween Pumpkin Cake
I’m one of those people who loves to buy holiday décor after the holiday (when it’s on sale) and stash away until the following year. So, it was early November, 2009 when I came across a set of fun Martha Stewart cake stencils (on sale!) at Macy’s. They have been burning a hole in my bright orange Halloween box all year, and I finally got to bring them out a few weeks ago.
When the SacFoodies decided on a series of posts dedicated to pumpkins, my cake stencils were the first thing I thought of… I just had to find a recipe worthy of a spooky haunted house dusting. After searching the internet for a pumpkin cake recipe that wasn’t too pumpkin-y (and didn’t need frosting) I landed on this one, and it’s a keeper.
I brought the cake into work for the SacFoodies to try, but the pretty dusting didn’t last the trip. Note to self: use cake stencils right before serving and don’t try to transport. Happy almost Halloween!
Recipe courtesy of AllRecipes.com
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease one 10 inch bundt or tube pan (I used a nine-inch round cake pan and it turned out great). Cream oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F for one hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for five minutes then turn out onto a plate and sprinkle with confectioners’ sugar.