cake Pumpkin
4 eggs
2 cups brown sugar
1 c extra virgin olive oil
1 can (one pound) pumpkin puree
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cup whole wheat flour
1 1/2 cup better for bread flour
1 1/2 cup walnut pieces
Bake at 350. Grease and flour a 10-inch pan . In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the whole wheat and better for bread flours just until blended. Stir in the walnuts. Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool.