Spiced Pumpkin Cake
From alison 17 years agoIngredients
- 3 cups sifted cake flour (sifted, then measured). If you do not have cake flour, add 2 tbsp. cornstarch and 1/2 tsp. baking powder to each cup, fill the rest with all purpose flour and sift together. shopping list
- 2 teaspoons baking powder shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1 teaspoon baking soda shopping list
- 1 tablespoon ground ginger shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/8 teaspoon ground cloves shopping list
- 2 cups sugar shopping list
- 1 cup canola oil or vegetable oil shopping list
- 4 large eggs shopping list
- 1 15-ounce can pure pumpkin shopping list
How to make it
- Position rack in center of oven and preheat to 350°F.
- Butter and flour two 9-inch-diameter cake pans.
- Sift dry ingredients together into a medium sized bowl.
- In a large bowl, beat sugar and oil in large bowl until well blended.
- Add eggs one at a time, mixing well before adding the next egg.
- Mix in pumpkin, blending well.
- Gradually add dry ingredients from medium bowl to large bowl, mixing until just blended, being careful not to over mix (may be a bit lumpy).
- Pour half batter into each pan.
- Bake cakes for about 30 minutes. Cakes are done when a fork inserted in center comes out clean.
- Cool completely in pans on racks. Run small knife around cakes to loosen. Turn cakes out onto racks to finish cooling.
- Frost with a cream cheese or caramel frosting. Also good with a light confectioners sugar glaze.
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