Spicy Pumpkin Cake Recipe

This Pumpkin Cake Recipe certainly does not skimp on the spice.


| October 2013



Pumpkin Cake

Pumpkin helps make this pound cake extra moist and delicious.

Photo By MSPhotographic/Fotolia

THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes

Pumpkin-Spice Buttermilk Cake

Cooking with pumpkin almost always signals that fall has arrived, and this cake packs a particularly autumnal punch. It’s a simple pound cake, but enriched with a can of solid-pack pumpkin (not pumpkin pie filling) and a potent kick of warm spices. I always find it disappointing when something called “spice cake” tastes merely like it might contain a hint of cinnamon. This spice cake has a noticeable flavor of ginger, cinnamon, cloves, nutmeg and even a hint of cardamom for good measure.

Pumpkin really helps support the spices, so the cake is mellow and fragrant, not overpowering. And I guess it’s pumpkin we have to thank for the moistness and tenderness of the cake. If you glaze it with Buttermilk Syrup, as I do, it becomes almost more like a confection than a cake. Yields 12 to 14 servings.

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
1 (15-ounce) can solid-pack pumpkin
2 teaspoons vanilla extract
1/2 cup buttermilk
Buttermilk Syrup

Preheat oven to 350˚F. Liberally butter and flour a 12-cup Bundt pan.

Sift together dry ingredients (cake flour through cardamom) into medium bowl and set aside.





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