Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
Notes
To make homemade cake/pastry four, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.If you prefer you can also leave it plain or give it a dusting of powdered sugar. If not a simple cream cheese frosting would also be a delicious choice. You could substitute the vanilla with almond or maple flavouring.If you prefer you could use an 8 or 9 inch pan or even make cupcakes. For cupcakes reduce the baking time to 15-20 minutes (could be longer depending on your oven). You could also use 2 6inch pans and make a layer cake.To store, the cake should be covered well and stored in the fridge. It will keep for up to 3-5 days. Be sure to bring it to room temperature before serving.To freeze the cake, be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.