"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
~Henry David Thoreau
If you stop here often, you'll probably notice a couple recurring themes. They both happened to come together for this recipe. One is that I hate to waste anything, the other is that I'm updating recipes to include more whole grains. Last weekend, when I cleaned out the pantry and spice cupboards I found a can of pumpkin about to expire. I left it out to remind myself to use it and handling all the spices brought this cake to mind. My recipe is nearly 25 years old. It's a spoon cake that is so moist and delicious you can't believe how easy it is. At the bottom of this post, I'll give you the circa 1987 recipe, but first I'll give you the healthier version of it. I added half wheat pastry flour and cut the white sugar by adding some honey and molasses, giving it a slight gingerbread undertone.
White flour uses only the endosperm of the wheat grain, whereas whole wheat pastry flour uses the entire wheat grain, so you're not exactly making it whole grain, but it does increase the nutritional value of the cake. It darkened up the crumb a little, but didn't make it heavy or grainy. Next time I'll try it using all wheat pastry flour. This cake is really packed with pumpkin and when you consider how rich in antioxidants, vitamins and minerals pumpkin is, you may want to have it as a snack more often. After all, it's almost guilt-free cake. It would be great with raisins and nuts, but I left them out, so Audrey would eat it. You could omit the cream cheese frosting and simply give it a dusting of confectioner's sugar. That would make it easier to pack in lunches and more acceptable as breakfast treat too, although the frosting wouldn't stop me at breakfast.
Preheat oven to 350 degrees. In a large bowl stir together first four ingredients. In a medium bowl, stir together remaining dry ingredients. Add dry ingredients to wet ingredients, stir just until moistened. Pour into prepared pan. Bake for one hour and 15 minutes to one hour and 30 minutes or until a knife inserted into center comes out clean. Cool 10 minutes, turn out of pan (if bundt cake) and let cool completely. Dust with confectioner's sugar or frost with cream cheese frosting.