Here is one more in the spirit of holiday season. Ever since I started making the ‘basic eggless cake’, I rarely use boxed cake mixes anymore. I find the eggless recipe more flavorful and less sugary. So far I have tried several variations with different juices and fruit purees and they have all turned out great. Today I tried with pumpkin puree and spices to make this pumkin pecan spice cake. By the way, my son loved the cake batter. He kept coming back for another bite until I put the mixing bowl in the kitchen sink.

You need:

2 1/2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup melted butter
1 cup pumpkin puree (I used Libby’s 100% Pure Pumpkin )
1/3 cup orange juice
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp ginger powder
1/2 cup chopped/or whole pecans
Whipped cream/Vanilla ice cream, optional

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda, chopped pecans and spices. Make a well in the center and pour in
the sweetened condensed milk, orange juice,pumpkin puree, vanilla and melted butter. Mix well and pour into prepared pan. Decorate whole pecans (if using whole). Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
The cake tasted great with whipped cream on top. Next I am going it try it with Vanilla ice cream!