RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Pumpkin Spice with Orange Sauce - pareve
Last year, we had a flurry of posts about a pareve pumpkin pie. I can't help fill that need, but here's an appealing pareve Pumpkin Cake for Thanksgiving (or Sukkot). Karen Selwyn * * * * * * * Pumpkin Spice Cake with Orange Sauce 1/2 cup margarine, softened 3/4 cup sugar 2 large eggs 3/4 cup mashed cooked pumpkin 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons pumpkin pie spice Powdered sugar Orange Sauce (see recipe below) Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cakepan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Makes 8 servings. ORANGE SAUCE 1/3 cup light brown sugar 1 tablespoon cornstarch 1 1/2 cups orange juice 1 teaspoon lemon juice Whisk together all ingredients in a heavy saucepan until blended. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Serve warm or cool. Makes 1 3/4 cups. Source: SOUTHERN LIVING, n.d.
