Saturday, November 27, 2010
7:22 PM | Posted by
Sarah Eve
This was a delicious fall dessert that we enjoyed making just as much as eating. It has a pumpkin pie flavour and although the recipe calls for it to be made in a tube pan, we used a loaf pan and it came out like a glorious fluffy pumpkin bread. Make it now, thank us later.
Ingredients
- 2 1/4 cups cake and pastry flour (we used all purpose and it came out just as yummalicious but, won't be as fluffy as the original recipe)
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp each salt & cinnamon
- 1/4 tsp of each nutmeg and allspice
- 1/4 tsp pumpkin pie spice (not called for in the original recipe but, we love it)
- 1/2 cup canola oil (cold pressed if you can find it)
- 5 egg yolks
- 3/4 cup canned pumpkin
- 1 tbsp grated orange rind
- 1/3 cup orange juice
- 7 egg whites
- 1/2 tsp cream of tartar
- Fresh whipped cream for topping (optional but, you would be silly not to)
Method to our Madness
Preheat oven to 350°F. In large mixing bowl, combine flour, 3/4 cup of the sugar, baking powder, salt, cinnamon, nutmeg, allspice and pumpkin pie spice. Make a well in the center. Pour in oil, egg yolks, pumpkin, orange rind and juice. Beat well and set aside.
In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add in remaining sugar while beating until stiff peaks form. Fold into batter in 3 additions. Pour into ungreased 10-inch tube pan.
Bake for 55-60 minutes or until top springs back when lightly pressed and inserted toothpick comes out clean. Invert pan and let cake hang in pan until cool. Serve with a dollop of whipped cream.
Makes 12-14 servings, unless you're pigs like us then it makes about 10.
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