Sorrel River Ranch Pumpkin Cake

December 11th, 2012 • BY Erinn Morgan

Serve your holiday guests a little slice of Moab with this supremely simple and delish cake recipe from the Sorrel River Ranch Resort and Spa’s River Grill Restaurant. Nestled on the banks of the Colorado River just outside Moab near the vaulting Fisher Towers (a BASE jumping and rock climbing mecca), the Sorrel River Ranch is a 160-acre working ranch that just happens to also have upscale lodging. Chef Richard Potts recently took over the culinary direction at the resort’s River Grill, where cuisine is crafted using ingredients from the onsite organic garden and greenhouse. Here, he shares his own recipe for the River Grill’s delightful pumpkin cake. Bon appetit.

Pumpkin Cake Recipe

Ingredients

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 15 oz pumpkin puree
• 2 cups AP flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1 teaspoon salt
• 1 teaspoon baking powder

Directions

1.      Mix eggs, sugar, oil, and pumpkin together on low speed in a mixing bowl until well mixed.

2.      Sift together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, cloves, and salt. Slowly add the dry ingredients into the wet. Place in a greased pan and bake at 350 degrees until done—cake will pull away from the side of the pan and a toothpick in the center will come out clean.

Royal Icing for Pumpkin Cake

Ingredients

• 2 cups powdered sugar
• ¼ cup milk
• 1 tablespoon vanilla extract

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