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Pumpkin Cake... or is it Pumpkin Bread?

Patricia Reitz

Last week's Heavenly Cake Bakers featured selection was a Pumpkin Cake with Burnt Orange Buttercream. Many of the bakers in the group said this cake was wonderful without the buttercream, so I decided to take their advice and I agree, it truly is wonderful. Think of this oil based cake as more of a moist quick bread.

I used pure canned pumpkin (not pumpkin pie mix). This is such a wonderful product... much easier to use than trying to make your own pumpkin puree - no matter how hard you try, you can't get rid of all the fibrous strands. Not a problem if you use canned pumpkin - it's perfectly smooth and the flavor is always delicious.

The recipe also calls for nutmeg... I love to grate my own. Have you ever seen a whole nutmeg before? I love the neat pattern inside.

The "cake" is done when a toothpick comes out clean. A few crumbs are fine.

I sprayed my Bundt pan with Baker's Joy, an oil/flour baking spray. Look how nice it released the cake. I highly recommend it.

As most of you know, the Heavenly Cake Bakers are working their way through Rose's Heavenly Cakes by Rose Levy Beranbaum. Sadly, most of the recipes aren't shared, but come back for other great recipes. Feel free to visit Marie's blog for more reviews from the Heavenly Cake Bakers.