This buttery pumpkin cake will be a hit at any holiday party.
Sun Oven Pumpkin Cake
(adapted for the Sun Oven from The Thanksgiving Table by Diane Morgan)
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
4 large eggs, at room temperature, separated, yolks lightly beaten
1 cup butter, at room temperature
2 teaspoons vanilla extract
2 cups dark brown sugar, lightly packed
1 cup canned pumpkin purée (not pie filling)
whipped cream and additional cinnamon for serving
Set Sun Oven out to preheat. Butter a 12 cup Bundt pan, set aside.
In a medium bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cloves and cinnamon; set aside. In a large bowl, use an electric mixer to cream the butter until smooth, about 1 minute on medium speed. Reduce the speed to low and slowly add the brown sugar. Continuing on low speed, slowly beat in the vanilla then the egg yolks. Scrape down the sides of the bowl and continue beating, on medium speed, for about 1 minute. Reduce the speed to low and add the pumpkin purée, beating until the batter is smooth. Using a rubber spatula, stir in one-third of the flour mixture. In two more batches, stir in the remaining flour mixture. In a large bowl, add a pinch of salt to the egg whites and beat on high speed until they hold soft peaks. Gently fold the egg whites into the batter then spoon the batter into the prepared pan.
Bake in the preheated Sun Oven until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan on a rack for ten minutes. Invert the cake onto the rack, remove the pan, and let cool completely.
Serve with whipped cream and a dusting of cinnamon.
Serves 10 to 12.