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So, I made this pumkin cake for our Samhain celebration, it was intended to be just another one of my cakes that I made for us to feast on after ritual. However, right before ritual, when we were discussing what we were going to be doing and the idea came up to use pieces of the cake as shared offering to our ancestors.
The original receipe is Maida Heatter's Book of Great Desserts.
| 3 cups sifted all-purpose flour 2 tsp baking soda 2 tsp baking powder 1 TBPS cinnamon 1/2 tsp ground ginger 1/4 tsp gound clove 1/4 tsp ground nutmeg 1/4 tsp ground allspice |
1 tsp salt 2 cups raisins 1 1-pound can (2 cups) pumpkin (not pie filling) 2 cups sugar 1 1/4 cups safflower oil (veggie oil works too) 4 eggs Confectioners sugar (for sifting on top) 10x4 1/2 inch tube pan |
Preheat the oven to 350 degrees and adjust the rack 1/3 of the way up from the bottom of the oven. Grease or spray the tube pan, line the bottom of the pan with wax paper cut to fit and then grease/spray the wax paper.
Sift together the flour, baking soda and powder, cinnamon, ginger, cloves, nutmeg, allspice and salt. Take 1 TBSP and add it to the raisins in a small bowl. Toss the raisin until coated with the dry mixture (This help the raisins stay supended in the cake batter and not settle to the bottom while cooking) [At this point you could substitute 1 cup of walnuts or pecans for one of the cups of raisins, however since I'm allergic to such things they usually get modified out of my receipes :) ]
In a large mixing bowl mix pumpkin, sugar and oil, mixing on medium speed until smooth. Add the eggs one at a time, mixing after each until incorporated.
On low speed add the sifted dry ingredients, mixing until smooth. Remove from mixer and stir in raisins [and nuts]. Pour into prepared pan.
Bake 1:05 to 1:15 (typical cake tester doneness check). Cool on rack for 10 minutes. Cover with rack and invert. Remove pan and paper and invert again, cooling rightside up.
Sprinkle with sifted confectioners sugar
C 1997...Shadow AetherWolf
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