An easy to make cake that is moist, light and full of the fall spices we all love so much! In my books, if it’s made with buttermilk then I’m sold!
Makes A 9” Square Pan
1 ½ cups granulated sugar
2 eggs
1 cup tinned pumpkin or homemade puree (see below)
½ each vegetable oil & buttermilk
1 ¾ cups unbleached flour (you could substitute some wholewheat flour)
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. each salt, cinnamon, nutmeg, ground cloves & allspice
¼ tsp. baking powder
Icing sugar
Preheat the oven to 350 F. Either spray a 9” square cake pan with non-stick cooking spray or grease and flour the pan.
In a large bowl, beat together the sugar, eggs, pumpkin, oil and buttermilk with a whisk, until smooth. Stir together flour, baking soda, salt, spices and baking powder; sprinkle over the pumpkin mixture, stir until blended.
Pour batter into the prepared pan and place in the oven for approximately 35 minutes or until the cake springs back when lightly touched. Let cool in the pan on a rack. Using a small sieve, dust top of cake lightly with the icing sugar.
To make homemade pumpkin puree, click Making Pumpkin Puree.
PHYLLIS I’ve Found This ‘Blog-Site ‘ of Yours by Accident – Hete in Australia We DONT. CELEBRATE THANKSGIVING, So PUMPKIN PIE SPICE IS NOT Heard of or for Sale – Do You By. Vance have a HOMEMADE Recipe For It From SCRATCH PLEASE 🥧 Kindest Regards Love Barbra 🇦🇺 perusing & LOVING YOUR RECIPES
Hi…Here’s a recipe…and sorry for the delay. You can cut this recipe in half. 3 TBSP. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 tsp. ground allspice & 1 tsp ground cloves. I don’t buy spice mixes, always make my own. Have fun reading through the recipes! The website is being worked on and will look different before too long. Recipes will stay for the most part and same with the stories. The last update was not completed and left a mess. Found someone new to work on it. Cheers, Phyllis