We had a great time in Canada. The weather was perfect, and it’s always great to spend time with my family. While at my mom’s house, she made pumpkin cake for my dad’s belated birthday. This cake has been a favorite of my family’s for a long time, and I’m glad that we found a way to make it without refined/processed ingredients.

Pumpkin Cake

2 c spelt flour
2 c cane sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt or natural salt
1/2 tsp cloves
2/3 c melted coconut oil
2 c pumpkin
4 eggs

Grease a 15x10x1 pan. Preheat oven to 350 degrees.

Combine all ingredients. Beat at low speed with electric mixer until moistened. Beat 2 minutes at medium speed. Pour into pan. Bake 25-30 minutes or until toothpick inserted into the middle comes out clean. Cool completely.

Penuche Frosting

1 1/2 c cane sugar
1/2 c coconut sugar
3/4 c half and half
1/8 tsp salt
2 T butter
1 tsp vanilla

In a medium saucepan, stir and combine sugar, half and half, and salt on low heat until sugar is dissolved. The sugar MUST be dissolved before it comes to a boil. Bring to boil, cover, and cook 2 minutes. Remove lid and cook (without stirring) until soft ball stage (234 degrees with candy thermometer). Remove from heat and add butter. Cool to luke warm temperature. Add vanilla. Beat with a wooden spoon until the frosting begins to thicken and lose its gloss. If necessary, thin with A FEW drops of half and half. It doesn’t take much. Spread on cooled cake.

Thoughts:

Try not to eat it all in one sitting. This is a great cake to share. Everyone I know who has tried it, loves it. If the cake lasts longer than one day, cover loosely with plastic wrap. If it is covered with no air getting to it the frosting will just melt into the cake, leaving a soggy mess. Better yet, just eat it all immediately. This cake is also great with cream cheese frosting. I put cane sugar in the food processor until it more closely resembles powdered sugar and substitute that instead of the white powdered stuff.