* Exported from MasterCook *
Spiced Pumpkin Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 cup light brown sugar
15 ounce can pumpkin puree (not pumpkin pie filling)
5 large eggs
1 1/4 cups vegetable oil
powdered sugar -- optional
sweetened whipped cream -- optional
Generously butter and coat with dry breadcrumbs a 10" Bundt pan or a 9x13"
pan.
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and
nutmeg in medium bowl, whisk to mix. Set aside.
Place brown sugar in a mixing bowl and use a large rubber spatula to work in
about 1/3 of the pumpkin mixture, a little at a , time until there are no lumps
of brown sugar. Use a whisk to incorporate remaining pumpkin, eggs and oil,
adding them one at a time and stirring to combine between additions.
Whisk in the dry ingredients in three batches, mixing well after each addition.
Pour batter into prepared pan. Bake at 350 until well risen and point of knife
inserted between the edge of the pan and the central tube emerges clean, 60 to
70 minutes.
Let cake stand in pan 5 minutes; unmold to a rack and cool completely.
Serve with powdered sugar sprinkled on the top, and/or with some sweetened
whipped cream. Store under a cake dome or wrap in plastic and freeze for
longer
storage.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 19g Fat (48.9% calories
from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol;
344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2
Other
Carbohydrates.
NOTES : Formatted by Colleen aka TizzyGirl 2-4-2011
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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