Spiced Pumpkin Cake Recipe

Spiced Pumpkin Cake Recipe

Spiced Pumpkin Cake Recipe by CarlasCakes.   I found this recipe in Bake: Essential Techniques for Perfect Baking and it is to die for! Perfect for pumpkin season which is right around the corner. Say good bye to summer, but hello to pumpkins.   For this cake, I suggest using fresh ground nutmeg. Since its a key flavour in this recipe, you’ll want to go for the good stuff (or at least tell your in-laws you used the good stuff… it’ll make all the difference). I also suggest using canned pumpkin. I know I just mentioned pumpkin season was in, but what I meant was; there are pumpkins everywhere, so this cake will look great beside them. Trust me, go for the canned pumpkin and skip making your own puree. The canned stuff is perfectly moist and full of flavour. Ok, now lets get baking! This recipe is not only delicious, but its fairly easy to make aswell.. it just takes some time but trust me – its well worth it! Spiced Pumpkin Cake yields 2 8″ or 9″ cake rounds 3 cups all-purpose flour (spooned and leveled) 1 cup granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 3/4 teaspoon salt  1 tablespoon ground cinnamon 2 teaspoons ground ginger 2 teaspoons freshly ground nutmeg 1 cup golden brown sugar, firmly packed 2 cups canned pumpkin puree 5 large eggs, at room temperature 1 1/4 cup vegetable oil   Preheat your oven to 350°F and prepare two 8″ or 9″ round cake pans with a light coating of non-stick spray and then line the bottoms with parchment.    In...