This recipe was shared with me by my friend and neighbour, Vanessa. We’ve lived a few houses away from each other on the same street for over a decade, but we didn’t meet until last year at our kids’ school bus stop. We hit it off right away; we’re the same age, we’ve got similar backgrounds and we both love to bake and eat — but mostly eat. I’m pretty sure we would’ve met sooner if it was the 1980s when people actually ventured outside of their homes to talk to their neighbours.
I love this cake because it so moist and flavourful. It’s also very easy to make and doesn’t require a mixer. If I’m feeling fancy, I’ll whip up a cream cheese frosting to slather on top — but it tastes just as delicious without it.
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup molasses
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 2 cups pumpkin puree
- chopped pecans, for decorating (optional)
For the frosting:
- 1/2 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 1 tsp vanilla bean paste or vanilla extract
- pinch of salt
- 3-4 cups icing sugar
- Preheat oven to 350F and grease a Bundt or ring cake pan with non stick spray.
- In a bowl, stir together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
- In a separate bowl, stir together both sugars, molasses and oil. Mix until combined.
- Add in the eggs, one at a time, mixing well after each addition.
- Next, add the dry ingredients in three batches, alternating with the pumpkin puree. Mix until combined.
- Pour batter into prepared pan and bake for 60-65 minutes, until a toothpick inserted in centre of cake comes out clean.
- Cool cake completely before frosting.
- For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip the butter until light and fluffy and almost doubled in volume. This should take about 5-7 minutes.
- Add the cream cheese. Beat for an additional 5 minutes.
- Mix in the vanilla and a pinch of salt. Beat until incorporated.
- Reduce mixer to low and slowly add in the icing sugar, one cup at a time, until desired consistency is reached.
- Spread frosting over completely cooled cake and sprinkle with chopped pecans, if desired.