I never thought I would be using pumpkin so much! I got this recipe off my mum - its really easy and very moist and tasty. I made it for Thanksgiving Lunch as a Dessert.
2 cups flour
2 tsp baking powder
pinch of salt
1 tbs mixed spices (i used cinnamon, ginger and all spice with a dash of cloves)
1/1/2 cup sugar
1 1/2 cups canola oil
1 tsp vanilla
1 1/2 cups pureed pumpkin - I actually used the canned one here and its not that bad!
Sift first 4 ingredients together.
In another bowl, beat the eggs, sugar, oil and vanilla.
Add the pumpkin and beat some more.
Add the dry ingredients.
You can divide mixture in 2 pans or use one.
Bake at 350 for about 40 mins or until cake passes the toothpick test.
I used a cream cheese topping made this way:
8oz cream cheese ( a packet of Philly)
2 cups icing (powdered) sugar
1/2 cup butter (melt 1/4 cup until browned then pour it over the rest until all is melted)
Put all in a bowl and beat well
Cut cake in half and spread mixture on one piece, use the rest of the topping to cover the cake.
I also used some crushed walnuts as decoration.
The colour of the cake rather surprised me - its rather orange!!But looks great with the white topping!