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Sweet Pumpkin Cake

October 29, 2015

Sweet Pumpkin Cake


Sweet Pumpkin Cake | Olive Oil | Blood Orange Olive Oil

Our Sweet Pumpkin Cake recipe is infused with lots of heart healthy Blood Orange Olive Oil. If you don't have any on hand, substitute any other of our citrus oils, or opt for a light, fruity extra virgin olive oil. The recipe makes two 9 inch cakes, so layer them up with whipped cream or thick frosting in the middle, or enjoy them as stand along  cakes, perfect for morning nibble.


2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

4 eggs

1 1/2 cups of sugar

1 (15 ounce) can pumpkin puree

1 cup Blood Orange Olive Oil 

1 cup chopped toasted pecans, optional



Preheat oven to 350F. Lightly oil two 9 inch cake pans, line each with wax paper and oil the paper. Set aside.

In a Large bowl, sift together flour, baking powder, salt, cinnamon, baking soda, ginger, nutmeg and cloves. In a separate large bowl, beat together  eggs, sugar, puree and oil. Add dry ingredients, mix untill combined. Gently fold in pecans, if using.

Transfer batter into prepared pans, spreading evenly. Bake until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes.

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