How to make it

  • (Cake)
  • Preheat oven to 350°F (180 C).
  • Butter a 13 x 9 x by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
  • Sift together flour, cinnamon, allspice, baking soda, and salt.
  • Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée.
  • Add flour mixture and whisk just until smooth.
  • Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
  • Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack.
  • Peel off paper and cool cake completely.
  • (Compote)
  • Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
  • Melt butter in a large skillet over moderate heat.
  • Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth.
  • Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.

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  • browneyegirl 4 years ago
    Could vegetable oil be used in this recipe?The reason why I am asking like I am.That's all I buy is vegetable oil.
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