Leah's Pumpkin Cake
This cake is a favorite from my oldest daughter, Leah Reingold Gordon. She is allergic to nuts, and
her youngest son, Gedalya, is allergic to soy, so she came up with this cake to replace the Harvest Loaf Cake
a regular dessert at the Thanksgiving table. Leah's cake is delicious warm or at room temperature. It
can be made pareve or with milk products.
Preheat oven to 350° F.
Grease or spray (with vegetable oil spray) a 9-inch bundt pan
- 1 can (15 ounces) pumpkin
- 3 large eggs
- 2/3 cup canola oil
- 1/3 cup milk or 1/3 cup rice milk
- 2 tsp. pure vanilla extract
- 1 1/4 cups granulated sugar
- 1/3 cup firmly packed brown sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 2 tsp. baking soda
- 2/3 tsp. baking powder
- 2 2/3 cup all-purpose flour
- 12 ounces excellent quality chocolate chips
In a large mixing bowl combine the pumpkin, eggs, oil, milk or rice milk, and vanilla.
Mix until uniform. Add the sugars, and mix until no lumps remain. Combine the remaining
ingredients, except for the chocolate chips. Mix well, and then add to the pumpkin-egg-sugar-oil
mixture. Beat at medium speed until no more flour is visible. Fold in the chocolate chips.
Pour into the prepared pan, and bake for about 1 hour until a toothpick inserted in the thickest part comes
out clean. Cool and remove from the pan. Serve warm or at room temperature. You can dust this with