Slow Food Boulder
www.slowfoodboulder.org
Ingredients:
1 1/2 cups sugar
1 cup pumpkin puree
2 eggs & 1 yolk
1/2 cup oil
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg, cloves and allspice
Optional: 1 cup coarsely chopped dates +/or figs
1/2 cup coarsely chopped pecans
Method:
1. Preheat oven to 375 degrees. Butter a 10" cake pan. Line bottom with a parchment paper circle.
2. Place sugar, pumpkin puree, eggs and oil in the bowl of a large food processor. Process until thoroughly mixed.
3. Mix all other dry ingredients into a small bowl. Stir to combine.
4. Place wet ingredients into a large bowl. Add dry ingredients and gently stir into wet with a whisk.
5. Level cake batter (which is heavier than most cake batters) and place in oven. Bake until done, about 30 - 40 minutes.
6. When done, remove from pan and cool, right side up.