Posted: January 23 2011 in RecipesCakes

1 15oz. can of pumpkin
1 cup plain yogurt
1/2 teaspoon Boyajian Orange Oil
3 tablespoons softened butter
1 1/3 cups sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground ginger

Pre-heat oven to 350° degrees. In the large bowl, using the mixer, combine the pumpkin, plain yogurt and Orange Oil. Then, in a medium bowl, using the mixer, combine the butter, sugar, and eggs. In another medium bowl, sift together the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and ginger Using the mixer, add 1/3 of flour mixture to the large bowl containing butter, sugar and eggs. Then add 1/2 of the pumpkin mixture, followed by another 1/3 of the flour mixture, then add the remaining pumpkin mixture and finally add the last of the flour. Transfer to a greased bundt or tube pan Bake for 30 minutes or until toothpick inserted into center of the cake is dry.

Recipe from Boyajian’s website