I was in the mood to bake something and we had friends coming for dinner so I decided to make a cake. I have been craving pumpkin a lot lately so a pumpkin spice cake sounded like a great choice. I adapted this recipe from one I found in Southern Living a few years ago. I didn't want to add a rich frosting because the cake is rich enough. I thought homemade whipped cream would be good but cinnamon whipped cream would be even better. The cake turned out to be moist, tender and full of pumpkin pie flavor. The cinnamon whipped cream was AMAZING...it was absolutely delicious with the cake. I loved the crunch of the walnuts with the moist and spicy cake and the creamy whipped cream. A perfect end to a great evening.
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 15 oz can pumpkin
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Combine the eggs, sugar, oil and pumpkin in a large bowl, then beat with a mixer or by hand, until smooth. Mix the flour with the next 6 ingredients in a separate bowl. Once they are combined slowly pour the flour mixture into the pumpkin mixture then mix until all ingredients are combined. Add the walnuts and gently stir into the batter. Spread batter in a lightly greased 9.5 x 13.5 x 2 inch glass baking dish. Bake for 25-30 minutes or until a tester comes out clean.
Bake at 350° for 25 to 30 minutes or until lightly browned. Cool in the pan. Slice and top with cinnamon whipped topping. Enjoy.
- 1 pint of whipping cream
- 3-4 tbsp white sugar
- 1 tsp of cinnamon (more if you want a stronger cinnamon flavor)
- 1 tsp vanilla extract
Mix all ingredients with a hand blender for 5-7 minutes until fluffy.
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