For this recipe I used:
For the Cake:
4 Cups Cake Flour
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Ginger
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
4 Tablespoons Buttermilk Powder
1 Cup Unsalted Butter
2 1/2 Cups Light Brown Sugar
4 Large Eggs
1 Cup Water
1 1/2 Cups Pumpkin Puree
1 Cup Icing Sugar
1 Teaspoon Milk
|Spiced Pumpkin Cake|
More after the jump….
After preheating the oven to 350˚, I sprayed a bunt pan with oil and lightly floured it.
|Spiced Pumpkin Cake – Floured Bunt Pan|
I sifted all of the dry ingredients together and set them aside.
|Spiced Pumpkin Cake – The Dry Ingredients|
In the bowl of the mixer I creamed the butter and brown sugar using the paddle attachment for 4 minutes, scraping the bowl twice.
|Spiced Pumpkin Cake – Creaming the Butter & Sugar|
After scraping the bowl again I added the eggs one by one mixing thoroughly after each egg. The mixture looked a little gritty.
|Spiced Pumpkin Cake – Adding the Eggs|
After scraping the bowl I added 1/3 of the dry ingredients followed by 1/3 of the water. After scraping down the bowl I repeated 2 more times.
|Spiced Pumpkin Cake – First Flour Addition|
|Spiced Pumpkin Cake – After the last of the liquid|
After a quick scrape of the bowl to ensure everything was mixed I poured the batter into the prepared pan. I baked the cake for 55 minutes as the recipe said but I ended up needing another 12 minutes – total 1 hour 7 minutes – until the toothpick test came out clean.
|Spiced Pumpkin Cake – In the pan|
After cooling the cake for a couple of hours I topped the cake with the icing and let the cake sit again.
|Spiced Pumpkin Cake – After cooling|
Then we tried it!
|Spiced Pumpkin Cake – Its on the list to try again|
|Spiced Pumpkin Cake – The Ingredients|
|Spiced Pumpkin Cake – After measuring everything out|
|Spiced Pumpkin Cake – Just out of the Pan|