Pumpkin Cake Adele
A moist and flavorful pumpkin cake with warm spices and raisins, perfect for fall gatherings or comforting desserts, appealing to those who love spiced baked goods.
Ingredients
Instructions
- Combine sugar, oil, and eggs in a bowl and beat until well blended.
- Add all dry ingredients, raisins, and pumpkin; beat for 10 minutes.
- Grease a tube pan and pour the batter into it.
- Bake at 350°F for 1 hour and 10 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour multiple times before measuring. If you don’t have Mazola oil, vegetable or canola oil can work as substitutes. You can also add chopped nuts or use dried cranberries instead of raisins for a twist. Adjust the spices to your preference; adding ginger can enhance the flavor profile.
Serving Suggestions
Serve this pumpkin cake warm or at room temperature, possibly with a dollop of whipped cream or a drizzle of cream cheese frosting. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving it as a dessert alongside Vegie Wedgies for a delightful meal.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Adele contains roughly 679 calories, with 1g protein, 18g carbohydrates, and 61g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth, yielding about 1 1/2 cups of pumpkin puree. This will give your cake a fresh flavor, but ensure it's well-drained to avoid excess moisture.
How can I make this cake healthier?
To make the pumpkin cake healthier, consider substituting half of the sugar with a natural sweetener like maple syrup or honey. You can also use whole wheat flour in place of all-purpose flour for added fiber, and reduce the oil slightly or use applesauce to replace some of it.
Can I freeze the pumpkin cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before serving, and enjoy it at room temperature or warmed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).