Pumpkin Tea Cake is a very moist and delicious cake to serve at your next tea party or anytime that you decide to make it. Also make a great snack or brunch dish as it is also a healthy cake.
Pumpkin Tea Cake recipe and photo by Ellen Easton 2020 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
- 1 (15-ounce) can of solid-packed pumpkin puree
- 1 cup of vegetable oil
- 4 extra-large eggs
- 2 cups granulated sugar
- 2 cups of flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup walnuts, finely chopped (optional)
Preheat oven to 350 degrees F. Grease and flour a 9- x 13-inch baking pan or two small bundt pans.
At a medium speed with an electric mixer, beat together pumpkin puree, vegetable oil, eggs, and sugar; set aside.
In a separate bowl, blend together flour, baking soda, baking powder, cinnamon, salt, and vanilla extract until evenly and smoothly mixed together. Pour in the pumpkin batter and stir until thoroughly mixed. Pour mixture into prepared baking pan or Bundt pans. Sprinkle the top with additional ground cinnamon.
Bake for 30 to 40 minutes or until the center allows a tooth pick to come out clean of batter. If nuts are desired, after 20 minutes of baking, remove cake from the oven and sprinkle the nuts on top. Place back in the oven and continue baking until done.
Remove from oven and allow to cool. Cut into squares and serve either “as is” or with whipped cream topping.
Variation: This recipe will also work when baked in small loaf pans, cupcake pans, muffin pans, or cake pans. Only fill each pan to the half way mark, as the batter rises.
In a chilled small bowl, beat whipping cream on high speed of your electric mixer until soft peaks form. Add sugar, orange peel, and cinnamon and continue beating until stiff peaks form.
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