3 1/2 cups flour 1 cup canola oil
2 1/2 cups sugar 4 eggs
3 tsp baking soda 1 tbsp maple syrup
2 tsp cinnamon 2 cups canned pumpkin puree
1/2 tsp each ground cloves and 8 oz crushed pineapple, drained well
ground ginger 1/4 tsp ground nutmeg, fresh ground is best
1 cup chopped pecans 1/2 tsp salt
Heat oven to 350. Butter and flour two 9" cake pans, or use the flour/oil spray. In mixer bowl, combine flour, sugar, soda and spices. Add the oil, eggs and maple syrup. Beat well. Add pumpkin and pineapple, (I put the pineapple in a sieve, and press a number of times to get most of the juice out). Stir in pecans. Pour batter into the prepared pans and bake for 35-45 minutes, or until a toothpick comes out clean. Cool for 10 minutes then remove from pans and cool completely. Bon appetit!
MAPLE CREAM CHEESE ICING
12 oz cream cheese 1 stick butter
1 box powdered sugar 1/2 tsp salt
3 tbsp maple syrup 1/4 cup pecans, optional
Mix cream cheese, butter and salt in mixer. Add maple syrup. Incorporate powdered sugar. If desired, put pecans in food processor until fine. Sprinkle over top of cake after iced.