As we move deeper into autumn, the colors and flavors we associate with this time of year are heightened. Mornings are frosty, leaves turn and fall quickly, and we look for treats that will comfort as the days grow shorter. Here is a recipe that can be made quickly, flavored with spicy tea. Cut a slice for yourself, enjoy with a cup of the same tea you use to flavor it, and savor the beauty of the world outside your window.
Pumpkin Tea Cake
2 cups sugar 1 cup vegetable oil (not peanut)
2 cups flour (all purpose) 4 eggs, slightly beaten
2 cups canned pumpkin (w/no spices added) ½ teaspoon salt
1 teaspoon baking powder
2 spiced tea bags, unbrewed and opened
Preheat oven to 350 degrees. Lightly grease a bundt or 13x 9 inch pan. In a large mixing bowl, place sugar, oil, eggs, and pumpkin, beating well to combine. Sift together flour, baking powder, salt and contents of tea bags, sifting at least twice, before adding to the other ingredients in the bowl. Mix well, incorporating all the ingredients thoroughly. Pour into greased pan and bake for 35-45 minutes, or until a cake tester comes out clean. Cool bundt cake for about 10 minutes in pan, then release from pan onto a rack to cool thoroughly. If using a 13×9 inch pan, cool thoroughly in pan on a rack. Slice as desired. Can be served either warm or cooled, with a dollop of whipped cream. Serves 10-14. Can be frozen if wrapped tightly.