Thursday, November 12, 2009

Spiced Pumpkin cake


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 3/4 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 1 cup (packed) golden brown sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1 large pumpkin or 1 15-ounce can pure pumpkin
  • 1 tablespoon vanilla extract
  • 1 tablespoon grated orange peel
  • 3/4 cup raisins
  • 3/4 cup walnuts

For squash puree

Preheat oven at 350 f
Cut pumpkin in half and take out seeds with a spoon, place pumpkins on a tray or any deep pot add a table spoon of butter inside of each and cook till soft about 25 min. , when ready puree in blender. Let cool before using for cake.


Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and nuts . Divide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.

No comments:

Post a Comment