When I was born, the neighbors brought us pumpkin cake. We’ve had the recipe in our family ever since, and last night I doctored it up with some raisins, coconut, and pumpkin seeds.
I also cut the fat and the sugar and skipped the (delicious) butter-cream sauce that goes with it – the man I live with feels acutely nauseated when confronted with the butter and sugar-filled reality of Western baked goods, and I try not to traumatize him too much.
I did, however, leave in enough fat and sugar to make it taste good.
Here’s the new recipe:
Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan and set it aside.
Mix the following dry ingredients together:
2 1/4 cups spelt flour (white flour or a combination of white and wheat would also work)
1 cup of sugar (1 1/2 cups in the original)
2 teaspoons of baking powder
1/2 teaspoons of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 teaspoon of clves
Beat the following wet ingredients together:
5 tablespoons melted butter (I just used the partial stick of butter we had in the fridge – somewhere between half a stick of butter and a whole stick of butter should be about right. The original recipe calls for 1/2 cup Crisco, which is one of the ingredients that makes Jerry shudder.)
1 cup (or 1 can) of pumpkin puree
3/4 cup of plain yogurt (the original recipe calls for buttermilk, which I had forgotten before beginning the recipe)
Mix the dry and wet ingredients together, then stir in a bunch of raisins, coconut, and pumpkin seeds. If you’re the measuring type, I would suggest adding 1/2 a cup of each ingredient, mixing them in, then adding more if the batter looks too sparsely populated. I don’t think you’ll need more than a cup of each ingredient.
Pour the batter into the pan and bake at 350 degrees for 35-40 minutes, or until the cake is done.