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Pumpkin Cake

Charles.Durand's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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