I made this cake last night and decided with the first bite I had to share it with you. It is the best pumpkin cake! Of course anytime I can use my great Penzey’s cinnamon I know it is going to be good. This cake is so moist and the texture is wonderful. I topped it with a thin glaze of water and 10X sugar while still warm. This cake stands on its own and really doesn’t need a thick sweet frosting. Serve it instead with ice cream and a caramel sauce. Yum!
Pumpkin Spice Cake
4 large eggs
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups sugar
1/3 cup butter - softened
2/3 cup oil
1 can (1 lb.) pumpkin
In a separate bowl, beat eggs thoroughly. Add sugar and beat until lemony, light and fluffy.
Gradually add oil, softened butter and pumpkin, beat well after each addition.
Sift together dry ingredients. On low speed, blend in flour, several spoonfuls at a time. Beat only until flour is moistened.
Bake in an greased tube pan, at 350° for 50 - 60 minutes. ( I actually turned the oven down to 325 about half-way thru and my cake was done in just over 50 minutes. Baking time will depend on the size pan you use.)
Frost if while warm if you are going to glaze it. Cool cake on a wire rack. Enjoy!
Note: One of my favorite tools while baking is a cake tester. I never had one until a few years ago and I couldn’t be without one now. It makes testing a cake like this especially easy. You can usually find them for around $2.
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Mary Ellen- you are the WOMAN! I love your new site, everyone of these is a winner I can’t wait to make. I am almost drooling on my keyboard! The photos are beautiful and I love sharing your jaunts at the farms and markets. I have already added you to my favorites as best food ever. Looking forward to your new additions.
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Comment by Ad Klecka — October 17, 2007 @ 1:22 pm