Pumpkin Spice Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
baking powder
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
white |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| ¾ | cup |
buttermilk
|
|
| ¾ | cup |
canned pumpkin purée
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
baking powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
white |
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 177 | ml |
buttermilk
|
|
| 177 | ml |
canned pumpkin purée
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Sift flour with baking powder, soda and seasonings.
Cream shortening with sugars, then beat in whole egg and egg yolks.
When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour.
Add pumpkin, nuts, and mix thoroughly.
Pour into 2 well-greased 8-inch cake pans and bake in a 350℉ (180℃) F oven 30 to 35 minutes.
Frost with any icing of your choice.
