Friday, October 28, 2011

more veggies masquerading as cake

My aim was to make a pumpkin spice cake but all I had in the pantry was a can of pureed sweet potato so I used that instead. This recipe (which I modified slightly from epicurious) is yummy, moist and sort of dense. Perfect for fall. B's only had a small piece because he's on some weird hunger strike that includes rejecting pizza and mac and cheese. All he's had to eat today are a handful of Cheerios and cheese crackers so he doesn't get cake, even if it's healthy-ish.

Spice Cake
  • 2 cups all-purpose flour, plus extra for dusting the pan
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 3 large eggs, beaten
  • 1 cup vegetable oil (I ran out and had to use half a cup of olive oil to supplement but it worked out great)
  • 2 teaspoons vanilla extract
  • 1 can pumpkin or sweet potato purée
Preheat oven to 350 degrees. Grease and flour a 13x9" sheet cake pan. Set aside.

In one bowl, mix together the flour, sugar, baking soda, salt and spices. In another bowl beat the eggs, oil and sugar.

Add the egg mixture to the flour mixture and stir until just combined. Add the pumpkin (or sweet potato) and stir just until combined.

Scrape the batter into the prepared pan and bake for about 30 mins. The original recipe called for 35 to 40 minutes but that was way too long for my oven.

I also made a cream cheese frosting but it didn't come out that well so I'm not even going to bother listing here.

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