A few years ago, a local restaurant served this FANTASTIC pumpkin cake. I would drag coworkers there. It was the kind of thing where no one was ever that enthusiastic about it before they tried it, but after they had it once, they were converted into raving pumpkin cake fans.
The thing about this pumpkin cake that was different from most others that I have had is that it was like a very soft, fine, pound cake. The pumpkin flavor was fairly moderate, and there was just a hint of the traditional pumpkin pie seasonings, like ginger and nutmeg. In terms of color, it was light buttery gold. They served it unfrosted, with whipped cream on the side.
Most pumpkin cakes I have come across are more of the hearty, quickbread type – darker in color and coarser in texture, like carrot cake. I don’t like that kind. (Well, okay, I rarely meet cake I don’t like well enough, let’s say I don’t especially like it.)
With the recipes I’ve found online, if they have pictures they either look like the other kind of pumpkin cake, or they are frosted and I can’t tell, or they have no picture and I can’t figure out from the ingredients what kind you would end up with.
Anyone know of a good recipe that meets this description? Naturally, the restaurant closed down before it occurred to me to ask about it.