Pumpkin Spice Cake




 Everyday Foods magazine is one I often use for recipes. They also have an online site. The majority of their recipes are basic, simple and quick. Just what most of us need and use the most. This recipe for a pumpkin spice cake is one of those.
 While I did not use the frosting with it, you can use any of your favorite frosting recipes with this cake. I made a cream cheese frosting I use often and of course that is always a favorite with pumpkin type recipes. This a good textured cake and the spice is just right. 
Pumpkin Spice Cake 
Ingredients
½ cup (1 stick) melt butter, plus more for the pan
2 ½ cups all purpose flour, (spooned and leveled)
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon pumpkin-pie spice or (1 ½ teaspoons cinnamon, ¾ teaspoon ginger. ½ teaspoon nutmeg, and ⅛ teaspoon each allspice and cloves)
2 large eggs
1 ½ cups sugar
1 can (15 ounces) solid pack pumpkin (not pumpkin pie mix)
 Preheat oven to 350°F. Butter a 9 inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt and spices. In a large bowl whisk eggs, sugar, butter and pumpkin puree until combined. Add dry ingredients to the pumpkin mixture and mix gently until smooth.
 Turn batter into prepared pan and smooth top. Bake until a toothpick inserted in center of the cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, turn out of pan and cool completely, right side up, on a rack.
 Frost with your favorite frosting and cut into squares to serve.

4 comments:

  1. Hi,
    Is cooked mashed squash interchangeable for the pumpkin? How much would it be?
    Thank you.

    ReplyDelete
  2. I would guess you could use the squash. I would be sure to drain it well as the canned pumpkin is solid pack. I have used squash in place of pumpkin in a pie. About 2 cups of well drained cooked squash should work. Let us know if you try it.

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  3. If you bake your squash so that the pulp can be spooned out of the shell, it's thick enough that it can easily be substituted. I've done that successfully many times with winter squash. Just cut it in half, remove the seeds and stringy stuff, then put it cut-side down on a greased baking pan and bake at 350 till you can easily stick a fork in it. Then scoop it out and drop it into a food processor to smooth. Note: blenders won't work for this, they bog down right away. Might be able to use a mixer, though, if a food processor is not available.

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  4. Thanks for the comment Ilene. That info should be just what Mary needs.

    ReplyDelete

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