
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 11/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups pumpkin purée
- 1 teaspoon pure vanilla extract
- 1/3 cup plus 3 tablespoons brown sugar
- 1/2 cup granulated sugar
- 1 cup safflower oil
- 2 large eggs
- 1/4 cup Hoegaarden
- Poached Pears
- Maple Frosting
Steps
- Preheat oven to 350°F.
- Butter and flour a loaf pan
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.
- In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil.
- Whisk vigorously until the mixture is smooth.
- Add the eggs, whisking to combine.
- Pour in the Hoegaarden and combine
- Add your dry ingredients to the wet and combine
- Pour batter into prepared pan.
- Bake for 1 hour.
- Test with a toothpick in the center, when it comes out clean it's done.
- Remove the cake from the tin
- Slice evenly
- Serve frosting in a separate bowl or gravy boat
- Serve pear wedges and liquid in a separate bowl
- Assemble at table on individual plates