I needed to whip up something to send to a friend featuring fall flavors (you know, pumpkin, apple, cinnamon, that sort of thing).
I decided to send this Pumpkin Cake
(adapted from the Pumpkin Bars recipe from the UC Davis Coffeehouse Cookbook, 1986)
1 1/2 c. canned pumpkin (NOT the sweetened pumpkin mix!)
1 c. sugar
3/4 c. brown sugar
1/2 c. margarine
1 1/2 tsp. vanilla
2 1/2 c. flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 c. raisins
1/2 c. walnuts, chopped and toasted
1/2 c. chocolate chips
Preheat oven to 350F.
Cream sugars and margarine together, mix in pumpkin. Add eggs and vanilla, mix well.
Combine dry ingredients and add to pumpkin mixture.
Stir in raisins, nuts and chocolate chips.
Pour batter into a greased 9″x13″ pan.
Bake for 20-25 minutes (until toothpick inserted in center comes out clean).
This would be perfect with a hot mug of spiced cider… quick, easy, and really gets you into the mood for the changing of the seasons. Happy Equinox!