Pumpkin Cake

Pumpkin cake is better known to my family as Punkin Muffins. To those who attended the tearoom Halloween Witches Gathering, these were amazing wee cakes served with cream cheese frosting and topped with a chocolate spider which really enhanced the occasion.

• 5 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 2 tsp salt.
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1-1/2 cups margarine
• 1-1/2 cups granulated sugar
• 6 eggs
• 1/3 cup milk (omit for muffins)
• 800 ml can of pure pumpkin

1. Combine flour, spices, baking soda, salt, and baking powder in a bowl and set aside.
2. Prepare muffin tins, mini cake tins, or loaf pans of your choice with cooking spray. Loaf pans should also be dusted with flour to prevent sticking.
3. Beat margarine and sugar in a large mixing bowl until combined.
4. Add eggs one at a time and beat until fluffy.
5. Add flour mixture and pumpkin alternately to egg mixture until all ingredients are combined.
6. Pour batter evenly into pans.
7. Bake in a 350 F oven for 20 minutes in mini tins, 25 minutes for large muffins, or 35 to 40 minutes for loaf pans or bunt cake pan. Cakes are done when a toothpick inserted comes out clean.
8. Wait 10 to 15 minutes and then remove cakes from pans. This will allow you to handle the cakes without getting burned and also stop the cakes from sweating and going mucky in the tins.
9. Completely cool cakes on wire racks before decorating.
10. Top with cream cheese frosting if desired or sprinkle with Cinnamon & Sugar Sprinkles.

Makes enough batter to fill one bunt cake pan, 18 muffins, or 24 mini cakes.

Variations

Fold in Walnuts, rum-soaked raisins, currants, or even chopped dates for added flavour.