Hi, I am Petra Cox from Moms Apple Pie Company in Occoquan, Virginia and today we're making a basic pumpkin cake recipe that you can use to make a jelly-roll cake, pumpkin cup-cakes or pumpkin bread and now that you know how to make your cup and a half of pumpkin that you need for this recipe from your raw pumpkin, we can go ahead and put the cake batter together.
The first step to that is we're putting our two-and-a-quarter cups of sugar into our mixer. This recipe, it's really good to have an electric mixer to use rather than doing it by hand and I am adding to that, three quarters of a cup of vegetable oil. You can even use something like olive oil in this, I am using Canola oil. Olive oil kind of adds a different savory note to it which is really nice and we're going to combine those two.
The reason we're using olive oil, I mean olive oil or vegetable oil instead of butter, is that it makes for a very moist soft cake whereas butter makes for a rich cake that, when it cools down it's slightly drier. So we want this to be a nice, soft, moist cake when it cools off. We're going to add three eggs at this point. You can mix briefly in between each addition and after adding the eggs, I am going to wipe down the edges, just to make sure everything is added evenly.
Next thing, I will do is add my cup-and-a-half of pumpkin. If we're using canned pumpkin, it's often slightly drier than pumpkin that you process yourself. So just add another tablespoon or two of water when we get to that down the road and add that to our next, it already have a nice orangey pretty color from that squash and pumpkin mixture and the next thing we do is add the dry ingredients. This is two and two-thirds cup cake flour, two teaspoons of baking soda and a teaspoon of baking powder, a teaspoon of salt and then we do a teaspoon of cinnamon and of ginger and half a teaspoon of nutmeg and a quarter teaspoon of cloves. Nutmeg and cloves are used in small amounts just because they are a little bit more potent.
Then just add these together with a whisk, so that everything could be added pretty evenly to the liquid mix. I am going to add that about half cup at a time to my liquid mixture. When you put some dry mixture into a liquid mix using an electric mixer, be careful not to turn it to too high speed, too quickly because you will end up with your dry ingredients in your face and everywhere else around your kitchen. It does not have to mix completely before each addition of the dry ingredients, but you just don't want to add all at once.
Often with the Hardy Cakes like this one, I do not really worry about sifting because the mixer can do most of the work and it does not need a very light airy batter. There is the last of our dry ingredients. So after I have added the last of the dry ingredients, I am going to wipe everything down from the sides that hasn't been mixed in. You can see there is a lot of flour that is been pushed to the sides, that's why this is important.
I am going to turn that on again. When all that's going, I am going to add about three-quarters cup of water and you can add more if you are using the canned pumpkin and vanilla is optional, but I like it in just about any baked goods, about a tea-spoon will do. Alright and as soon as everything is combined you are done and we can move on to the next step of dividing it into different kinds of baking containers for whichever kind of baked goods you like to make.
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