pumpkin cake

After canning 57 pints of pumpkin, you would think that my Beloved and myself would not wish to see anymore pumpkin.  I actually made a pumpkin cake for dessert yesterday.  This tastes very much like a spice cake with just a hint of pumpkin.  I let my Beloved put the spices in so I am going to give a range for cinnamon here.  He likes cinnamon, so it was very strong in this cake.  I could have upped the ginger a little bit.  Go ahead and play.  Make this your own!

Pumpkin cake

1 cup butter, softenend

1 cup sugar

1 1/2 cups purreed pumpkin

1 egg

1 teaspoon vanilla

135 grams almond flour

135 grams millet flour

135 grams arrowroot flour

135 grams sorghum flour

1 - 2 teaspoons cinnamon

1 - 2 teaspoons ginger

3/4 teaspoon baking soda

3/4 teaspoon cream of tarter

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch springform pan.

Cream the butter and sugar together.  Add the pumpkin, egg, and vanilla.  Mix well.  Mix in the dry ingredients.  If the batter seems too thick, add a tablespoon or two of heavy cream.  My pumpkin was very wet.

Pour into the pan.  Bake  1 hour or until a knife comes out clean.

This is lovely.  It is actually getting better as it sits.  I think of this as a humble cake.  No frosting needed.  But i if you wished too, you could add a cream cheese or butter cream frosting.  I wanted to try about a cup of chocolate chips in the cake but I got vetoed.  Maybe some other time.

Otherwise, just a cake to enjoy with a cup of tea.  Or toasted a little bit for breakfast.  Yes, really.