For the second dinner party this week I prepared a lamb roast, along with mushroom risotto, a large salad with feta, and a pumpkin bundt cake with vanilla ice cream for dessert. I forgot to take a photo of the lamb, but it was not complicated. Simply buy the lamb roast at Trader Joe’s and add some seasoning.
However, I did remember to document the pumpkin cake and it could not be any easier to make. It was moist and the perfect after dinner treat. I made it right after work, took it out of the oven to cool right before my guests arrived and it was ready to go as soon as we finished eating. I have no idea where the recipe is from, but I am guessing Better Homes and Gardens or something similar via my mother. I also ‘Libby-ized’ the recipe (notice ‘eyeball’) along the way.
- 2-1/2 c sugar
- 1 c canola oil
- 3 eggs
- 3 c all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- Eyeball cinnamon
- Eyeball pumpkin pie spice (I go heavy on this)
- 1 can pumpkin
Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased bundt pan. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack.