A Spicy Variation of Grandmère Casavant's Pumpkin Cake

It's an honour when you are given a family recipe. This Pumpkin cake recipe is a variation of Grandmère Cassavant's recipe. It's rich, moist and contains enough fiber to be a healthy breakfast cake. The variations are made as sometimes we have to adapt to what's in our pantry (and what you can fit in the cabinets). I thought the cyan pepper would give a kick to the cake! The result is quite agreeable. Make a batch with my variations if you want to be a little daring or follow Grandmère Casavant's recipe for plenty of traditional goodness.

Kinni's Spicy Variation of Pumpkin Cake
Makes one 9x5 loaf cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cyan pepper
1 cup sugar
1/2 cup brown sugar
4 eggs
14 oz squash or pumpkin puree
1/2 cup vegetable oil
1 cup wheat bran
1 cup raisins (optional)

1. Mix together the flour, baking powder, baking soda, salt, spices, and sugars. Put aside.
2. Whisk the eggs until fluffy. This will require a few minutes whisking by hand. The eggs will turn pale and double in volume. Add the pumpkin, oil and bran. Mix well.
3. Add in the flour mixture, stirring just enough to combine. Mix in the raisins.
4. Pour in a greased bread pan. Bake at 350F for 50 minutes or until a cake tester/tooth pick comes out dry.

Grandmère Cassavant's Pumpkin Cake
Makes one 9x5 loaf cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground all-spice
1 1/2 cups sugar
4 eggs
14 oz pumpkin puree
1/2 cup vegetable oil
1 cup all bran cereal
1 cup raisins (optional)

1. Mix together the flour, baking powder, baking soda, salt, spices, and sugar. Put aside.
2. Whisk the eggs until fluffy. Add the pumpkin, oil and cereal. Mix well.
3. Add in the flour mixture, stirring just enough to combine. Mix in the raisins.
4. Pour in a greased bread pan. Bake at 350F for 50 minutes or until a cake tester/tooth pick comes out dry.