 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This is a great spice cake, very substantial. Adapted from Ingredients:
3 cups sifted cake flour, sifted |
2 tsp baking powder |
1 1/2 tsp ground cinnamon |
1 tsp baking soda |
1 tsp ground ginger |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
1 tsp cake spice (mix of cloves, nutmeg, cinnamon, allspice) |
1 tsp freshly grated nutmeg |
2 cups sugar |
1 cup canola oil or vegetable oil |
4 large eggs |
15 oz pure pumpkin (1 can) |
1/2 tsp vanilla extract |
1 tsp maple extract |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour two 9-inch-diameter cake pans with 2 sides (even better, use Baker's Joy).
3. Sift flour, baking powder, baking soda, salt, and spices except for nutmeg into large bowl. Grate nutmeg and add to other dry ingredients. Stir to mix well.
4. Beat sugar and oil in large bowl until well blended with electric mixtuer, about 2 minutes.
5. Add eggs 1 at a time, beating well after each addition.
6. Add pumpkin, maple, and vanilla; beat until blended. Gradually add dry ingredients; beat just until incorporated.
7. Divide batter between prepared pans.
8. Bake cake until a skewer inserted into center comes out with just a few crumbs, about 30 minutes.
9. Cool in pans ~20min. Finish cooling on wire rack.
10. Frost with your choice of icing, a cream cheese frosting with maple flavoring is a nice touch. Decoration with candied nuts like pecans or walnuts adds a tasty texture.
|
|