Classic Pumpkin Spice Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 20 mins | 1 large tube cake |
🔪 Key Equipment
- Large tube or Bundt pan
- Large bowl
- Electric mixer
- Medium bowl
- Small cup
- Long wooden skewer
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Sticks (1 cup) | Oleo | Margarine or butter, softened |
| 2 3/4 Cups | Sugar | Unspecified |
| 1 #303 Can (16 oz) | Pumpkin Puree | Canned |
| 3 | Eggs | Large |
| 3 1/2 Cups | Flour | All-purpose |
| 1 Teaspoon | Cinnamon | Ground |
| 1 Teaspoon | Nutmeg | Ground |
| 1/2 Teaspoon | Pumpkin Pie Spice | Ground |
| 1/2 Teaspoon | Baking Soda | Unspecified |
| 2 Tablespoons | Water | Hot |
| 1 Teaspoon | Vanilla | Extract |
Instructions
Step 1: Preparation and Mixing
- Preheat your oven to 350°F. Generously grease and flour a large tube or Bundt pan.
- In a large bowl, cream the 2 sticks (1 cup) oleo and 2 3/4 cups sugar together with an electric mixer until light and fluffy.
- Add the 3 eggs one at a time, beating well after each addition.
- Beat in the 1 #303 can (16 oz) pumpkin puree and 1 teaspoon vanilla.
Step 2: Combining Wet and Dry
- In a separate medium bowl, whisk together the 3 1/2 cups flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon pumpkin pie spice.
- In a small cup, dissolve the 1/2 teaspoon baking soda in the 2 tablespoons 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.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan and spread evenly until smooth.
- Bake for 1 hour, or until a long wooden skewer inserted deep into the center comes out clean and free of wet batter.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
