Sep 16, 2011

Pumpkin Cake

1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs

Place raisins in a small bowl.  Cover with apple juice.  Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients.  In a large bowl, combine the sugar and oil.  Add the applesauce, pumpkin and vanilla.  Stir thoroughly, then add eggs, beating after each one. 

Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated.  Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix.  Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).

Glaze if desired with powdered sugar, milk and cinnamon.

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