And so here it comes one of the best seasons of the year; plus my birthday is just around the corner, the heat of the summer slowly starts to fade away and the holidays start to make an entrance. One of the best memories I have from this season (which most of them are of me in the kitchen with my mom and sister) is when my mom spent a whole day baking sweet bread with pumpkin; To do this she first had to cook the pumpkin which impregnated the whole house with a wonderful smell, one that I can always recognize and miss and one that causes flashbacks to those autumn days.
Talking about my birthday, I should say I don´t really enjoy making a big deal about it, I just wasn´t raised like that. But one thing I did grew up thinking of as a tradition in our family is always eating cake that day and taking a picture with it, so that my mom can print it and keep it in a photo album in which she has pictures of her children from every birthday to this day. I´m currently 24 years old and we are 4 siblings, go figure. I have now started a new tradition, of making a new flavor cake for my birthday each year, so there are lots of flavors left to try.
I haven´t just yeat decided what flavor this year´s cake will be, perhaps I will be tempted to make a pumpkin cake like this recipe we are now sharing. More so than a cake this is an extremly soft and fluffy pound cake that, just like any good fall dessert or sweet, is well seasoned with the spices of the season like cinnamon, nutmeg, and ginger. Here you have the recipe, with all our love and all our good memories.
- 3 C all purpouse flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/8 tsp ground nutmeg
- 1/4 C vegetable oil
- 3/4 C (6oz/170gr) butter
- 1 1/4 C granulated sugar
- 1/2 C brown sugar
- 5 small eggs
- 1 1/2 tsp vanilla
- 1 C natural pumpkin puree
- 1/2 C buttermilk
Preheat the oven yo 350°F (180°C)
In a medium size bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg.
In a different bowl, using a mixer, beat to cream together the butter, oil, granulated sugar and brown sugar for about 5 min. or until it turns light and fluffy.
Beat in the eggs, one by one, beating after each addition. Now add in the vanilla and mix again until everything is well combined.
Add in the pumpkin puree and beat again.
Add a third of the dry ingredients, previously sifted, and mix, then add half of the buttermilk and mix again, and so on, until finishing with the last third of the dry ingredients and keep beating some more.
Pour the batter in a bundt or pound cake pan, previously greased with butter and floured. Sprinkle some pumpkin seeds on top to decorate.
Bake at 350°F (180°C) for about 50 minutes or until a wooden stick comes out clean when inserted.