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Pumpkin Cake

Charles.Durand's picture
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 3 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Lightly packed brown sugar 1 Cup (16 tbs)
  Eggs 2
  Buttermilk 3⁄4 Cup (12 tbs)
  Canned pumpkin 3⁄4 Cup (12 tbs)
  Snipped golden raisins 1⁄2 Cup (8 tbs) (Or Chopped)

Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; gradually add sugars, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, in thirds to creamed mixture.
Turn batter into 2 prepared 9 inch layer cake pans and spread evenly.
Bake at 350°F about 30 minutes, or until cake tests done.
Frost as desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3533 Calories from Fat 935

% Daily Value*

Total Fat 106 g163.5%

Saturated Fat 61.8 g308.9%

Trans Fat 0 g

Cholesterol 664.9 mg221.6%

Sodium 3017.5 mg125.7%

Total Carbohydrates 622 g207.2%

Dietary Fiber 18.3 g73.1%

Sugars 356.8 g

Protein 49 g97.8%

Vitamin A 638.8% Vitamin C 19.7%

Calcium 141.2% Iron 162.6%

*Based on a 2000 Calorie diet

Pumpkin Cake Recipe