Colonel Mustard in the library with a candlestick! Professor Plum in the study with a pistol! Sound familiar? Yup, it's everyone's favorite childhood game, Clue! In an effort to relive my childhood but this time, with a foodie twist, I've gotten together with a bunch of my favorite bloggers to form the CLUE Society. Each month, we'll be cooking up a dish from a fellow blogger's blog but in the true spirit of the game, the who, what, and where is a secret until the grand reveal.
For the first round of the game, we were tasked with finding a recipe on our CLUE buddy's blog that we'd like to grace our Thanksgiving table. Now, I love me some Thanksgiving but I'm also always looking for recipes that I can make (and eat!) now! Especially if those recipes involve cake! So I actually had an ulterior motive when perusing Susan's fabulous blog, Create Amazing Meals.
Needless to say, Susan did not disappoint. A few years ago, Susan made a delicious looking pumpkin cake. Now, I know pumpkin desserts are everywhere in November but there is a reason they're so popular. It's because they are delicious! And a pumpkin cake is perfect because I love the flavor of pumpkin and all those warm spices but I'm not a huge fan of the texture of pumpkin pie.
Susan's cake was the Pumpkin Almond Cake from the Baked Elements cookbook. That sounded really delicious but I didn't have any almonds. I mean, I wanted the pumpkin flavor to stand out. Right, that's my story and I'm sticking to it. And so, I whipped up this pumpkin spice cake with cream cheese frosting. In all fairness, this is a pumpkin bread. It's dense, fragrant with spices, and would be perfect with a giant mug of coffee after a belly-busting Thanksgiving feast. Plus, the frosting makes it so festive, I'm calling it a cake. So who dun' it? Azmina in the kitchen with a cake pan!
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 1/2 tsp. pumpkin pie spice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven.
Note I have also successfully made half this recipe in an 8 inch round cake pan as pictured above. But I have to warn you, this is good stuff and more is always better so you really should make the entire recipe.
Adapted from All Recipes.
Can't get enough Clue? Follow along with other Clue bloggers below:
Liz from That Skinny Chick Can Bake
Kate from Kate's Kitchen
Christiane from The Mom Chef
Debra from Eliots Eats
Lisa from Authentic Suburban Gourmet
Ramona from Curry and Comfort
Janet from From Cupcakes to Caviar
Christy from Culinary Diva
Alice from A Mama Baby and Shar-pei in the Kitchen
Kelli from Kellis Kitchen
Kim from Liv Life
Susan from Create Amazing Meals
Aly from Cooking in Stilettos
Lea Ann from Cooking on the Ranch
Kathy from Bakeaway With Me
Anna from Anna Dishes
Stacy from Food Lust People Love