Pumpkin Cake

Course Cake, Dessert

Cuisine Canadian

Servings cakes

Prep Time 10

Cook Time 30

Total Time 40

4 eggs free range, pastured or organic if possible
1¾ cups white sugar
1 cup oil I use sunflower or mild olive oil
1¾ cups pureed pumpkin This is about one 14 ounce can. Please make sure you do not use pumpkin pie filling.
3 cups all purpose flour all purpose flour is also known as plain flour
1 generous teaspoon cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
2 teaspoons baking powder
2 cups raisins or chopped nuts or you can use a mixture of the two. 2 cups of chopped nuts is approximately 300 grams.

Preheat the oven to 350ºF (170ºC or 160ºC for a fan oven).
Grease and flour two 13 x 9 inch pans.
Mix the eggs, sugar, oil and pumpkin together in a medium bowl. Set aside.
Sift the flour, cinnamon, nutmeg, baking soda and baking powder into a large bowl.
Stir in the raisins or nuts, if using.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Divide the mixture between prepared pans.
Bake for 25 to 30 minutes, or until a skewer inserted in the centre of the cakes comes out clean.
Remove the cakes from the oven and allow to cool before slicing.
If desired, frost with Cream Cheese Frosting when completely cool.

Makes two 13 x 9 inch cakes (about 9 to 12 servings each)

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