Mom asked me to make this for Thanksgiving. She had found the recipe in an old issue of Everyday Food. Her suggestion was to make it without the icing and just put powdered sugar on top, and it was perfect. It makes a delicious spice cake with a hint of pumpkin, more for moisture. It’s a moist cake, just delicious! [this is the photo from the website, I forgot to take a picture before it was all gone!]
Instead of using pumpkin pie spice I used the individual spices as listed. I also didn’t melt the butter! I didn’t notice that part, and just used the mixer to blend it at room temp with the sugar. I used a square stoneware baking dish (mine may be 8×8 instead of 9×9, I’m not sure).
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 2 large eggs
- 1 1/2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree [I used Libby]
Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined [I put all of the ingredients into a mixer, forgot to melt the butter]. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, about 45 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack. Dust with powdered sugar before serving.
The original recipe can be found here.