A wonderfully moist and deeply spiced pumpkin cake. This large, dense cake is packed with the warm flavors of cinnamon, nutmeg, and pumpkin pie spice, making it a perfect autumn treat.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 2 Sticks (1 cup) | Oleo (Margarine or Butter), softened |
| 2 3/4 Cups | Sugar |
| 1 #303 Can (16 oz) | Pumpkin Puree |
| 3 | Eggs |
| 3 1/2 Cups | Flour |
| 1 Teaspoon | Cinnamon |
| 1 Teaspoon | Nutmeg |
| 1/2 Teaspoon | Pumpkin Pie Spice |
| 1/2 Teaspoon | Baking Soda |
| 2 Tablespoons | Hot Water |
| 1 Teaspoon | Vanilla |
Instructions
- Preheat your oven to 350°F. Generously grease and flour a large tube or Bundt pan.
- In a large bowl, cream the softened oleo/butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the pumpkin puree and vanilla.
- In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, and pumpkin pie spice.
- In a small cup, dissolve the baking soda in the hot water.
- Add the dry ingredients to the creamed mixture alternately with the soda-water mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour, or until a long wooden skewer inserted deep into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
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