Another vintage postcard from Nuremberg.

I had a hankering for something sweet and pumpkiny but not pie, so I just jazzed up the Irish Cardamom Cake recipe [Edit, 2013: veganized recipe coming soon!] and the resulting cake came out perfectly. Moist, flavorful, easy.

Preheat oven to 350º.

• 2 cups flour
• 2 cups brown sugar
• 1/2 cup melted butter
• 2 eggs
• 2 cups sour cream
• 1 cup pumpkin puree
• 2 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. each of cardamom, cinnamon, ginger, and nutmeg
• 1/4 tsp. ground cloves

Mix wet ingredients, fold in dry ingredients, pour into greased 9″ loaf pans, bake for 45 minutes. Yields two.

Happy Holidays, everyone!

(Note: I have become a vegan since I wrote this post. A veganized recipe is forthcoming!)