Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup

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I tweaked this recipe slightly so my rating is not a true reflection of the original recipe but the changes were small ones. I used a whole can of pumpkin [15 oz. instead of a cup so as not to have to waste the rest.] I also used light olive oil instead of butter for health reasons. [This requires using a little less oil and adding some liquid to allow for the water content in butter which is about 20% in American butter.] I also added cut-up crystallized ginger which turned a plain cake into a festive one. I see no reason why one could not add walnuts if one wanted to.

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I also tweaked the recipe a bit, added a 1/2 tsp vanilla and used the entire 15 oz can of pumpkin. I used bitter marmelade simmered with fresh orange juice and poured it over the top and let it soak all night. The raves at the birthday party were consistent, with many asking for the recipe. The cake is dense (would be lighter without the extra pumpkin, not too sweet, very tasty. Try it with your own spin!

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Good flavor combination, moist cake, not outstanding.