Pumpkin Spice Cake
Tags: cake, Gluten Free, Holiday, Pumpkin, Vegetarian
This is one of our Holiday favorites - beautiful presentation, delicious pumpkin and spices flavor and the spicy aroma of the holidays! Great as a holiday dessert or breakfast treat. Serve with whipped cream or vanilla Ice cream.
- 1/2 cup Salute Santé! Original Grapeseed Oil
- 1 1/2 cups firmly packed brown sugar
- 2 eggs lightly beaten
- 2 cups cake flour or Gluten Free flour
- 2-3 tbsp Salute Santé! Grapeseed Flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 cup milk
- 1 1/2 cup canned or fresh pumpkin puree
- 1/2 cup chopped pecans or walnuts
- confectioners' sugar, for dusting
- Preheat oven to 375°
- Butter a rosette pan or other pan. Dust with flour.
- In the bowl of an electric mixer, add brown sugar and eggs and beat on high speed until creamy and no longer granular, 6-7 min.
- Gradually add the Salute Santé! Original Grapeseed Oil
- Continue beating until light and fluffy, 3-4 min more.
- Sift together flour, grapeseed flour, baking powder, baking soda, salt, cinnamon, ginger and cloves onto a sheet of waxed paper; sift again.
- Fold one-third of dry ingredients into mixture, then half the milk and half the pumpkin; repeat with one-third of dry ingredients.
- Fold in remaining one-third of dry ingredients and milk and pumpkin, then nuts until thoroughly blended.This
- Pour batter into prepared pan and bake until cake springs back when touched and pulls away from sides of pan, 35-40 min.
- Let cake cool 5-10 min., then remove from pan.
- Transfer cake to a wire rack and let cool 1 hr.
- Dust with confectioners' sugar before serving.
This cake can be made with gluten free flour- a favorite holiday dish for all!
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In Jean Louis’ cooking he had a secret ingredient, which was grapeseed oil. This oil intrigued Valentin, and the chef encouraged him to produce and market it. Valentin and Nanette used the circle of chefs they had gotten to know through Jean Louis for their first tasting panel.