The aromas of the holiday season make my heart sing. This cake baking in the oven will fill your home with pumpkin spice goodness. It is so moist and flavorful. The perfect accompaniment to a steaming hot cup of tea. Call some friends over, fire up the kettle and have a great time! Make 2 and thank me later. Print this recipe on my website: Makes 1 loaf:The dry ingredients: 2 cups (290 g) all-purpose flour 1 and teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon teaspoon ground ginger teaspoon ground cloves teaspoon salt Optional: 1 cup dried cranberriesThe wet ingredients: cup light olive oil 2 eggs 1 (15 ounces) can pumpkin puree 1 cup granulated sugar cup brown sugar Zest of a small orangeThe icing: 2 cups confectioners sugar cup (or more) orange juice Finely chopped pistachiosPreheat the oven to 350 F, 180 C.Sift the dry ingredients (except for the cranberries) together and set aside. Place the cranberries in a separate bowl with a tablespoon of flour and mix together.In the bowl of a stand mixer fitted with the paddle attachment (you can also whisk by hand in a big bowl) beat the eggs, oil, and sugar until combined.Add the pumpkin puree with the orange zest and beat until combined.Slowly add the dry ingredients in 2-3 batches and beat on low speed until just incorporated. Do not over mix.Fold in the cranberries. The flour will keep them suspended in the cake and not on the bottom.Pour the batter in a greased and parchment paper-lined loaf pan. Bake in the center rack of the oven for about 55-80 minutes or until a toothpick that is inserted in the center comes out clean. Remove from the oven and allow the cake to rest in the pan for 15 minutes.Remove the cake from the pan and transfer onto a cooling rack to cool completely.Make the icing while the cake cools by combining the sugar with the orange juice and whisking until smooth. Add more juice if a thinner icing is desired.Pour on top of the completely cool cake and sprinkle the top with the chopped pistachios.Enjoy!Note: This cake freezes well so, make an extra batch or 2! Store it in the freezer tightly wrapped with parchment and plastic to keep fresh up to 3 weeks. You may also add pistachios or walnuts to the batter of the cake. Make sure to coat them in a teaspoon of flour so that they do not sink to the bottom. Fold them into the batter with the cranberries.Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
