Fresh Pumpkin Cake

To roast fresh pumpkin- break off the stem and cut the pumpkin in half. Scrape out the seeds and place the pumpkin halves cut side down in a rimmed pan filled with ¼ inch of water. Bake at 350° F until a fork or skewer pierces the skin and flesh easily, 20-25 minutes for small sugar pumpkins. Let cool, scrape out the flesh and mash. Freezes well.

Yield: 6-8 servings

2 eggs
¾ c light brown sugar, packed
¼ c vegetable oil

1 c fresh pumpkin puree

1 ¼ c cake flour, sifted
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp salt

Beat the eggs, brown sugar, and oil together. Add pumpkin puree and mix until smooth. Stir in dry ingredients until completely moistened. Pour batter into greased 6 cup bundt or loaf pan and bake 30-35 minutes at 350° F. Cool in the pan 10 minutes before unmolding onto a cooling rack. Serve with cinnamon whipped cream.

This recipe is easily doubled.