Search
by Ingredient

Pumpkin(Or Squash) Spice Cake

Half starEmpty starEmpty starEmpty starEmpty star

Submitted by chefete

YIELD

6 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

½ 118
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
¾ 177
CUP ML PUMPKIN
sieved and cooked, or winter squash
2 473
CUPS ML CAKE FLOUR
sifted
½ 2.5
TEASPOON ML BAKING SODA
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML GINGER
½ 118
CUP ML BUTTERMILK
or sour milk, or stir 1 1/2 tsp vinegar into 1/2 cup sweet milk and allow to stand 10 minutes
½ 118
CUP ML NUTS
chopped and toasted, walnuts, pecans, filberts
Caramel frosting
2 473
CUPS ML BROWN SUGAR, DARK
firmly packed *
1 ⅓ 315
3 45
TABLESPOONS ML BUTTER
0.6
TEASPOON ML SALT
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

In a mixing bowl, cream the butter well, then cream in the sugar until fluffy.

Beat in the eggs and the pumpkin.

Sift the dry ingredients together and stir in alternately with the milk.

If using an electric mixer, add the dry ingredients and milk and turn to lowest speed; push down the batter from the sides of the bowl with a rubber spatula, and mix just until the batter is smooth.

Add the nuts and turn into a greased and floured sheet cake pan 11×14×2 inches or two 8 or 9-inch layer cake pans, greased and floured.

Bake in a preheated 350℉ (180℃) oven about 35 minutes for a sheet cake or 25 for layers, or until the cake springs back when pressed lightly in the center.

Cool 5 minutes on a rack, loosen from the pan, and turn out onto the rack to cool.

Frost with Caramel Frosting.

FROSTING: In a saucepan over low heat, bring the sugar and cream to a boil.

Cover the pan and cook the mixture 3 minutes.

Remove the cover and continue cooking until the mixture reaches 236 to 240 degrees.

Remove the pan from the heat and stir in the butter, salt, and vanilla.

Cool to lukewarm, then beat until the mixture is creamy smooth and of spreading consistency.

This recipe provides sufficient frosting for a 9-inch two-layer cake or the equivalent.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 567 63% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 511mg 21%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 117% Vitamin C 3%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe