The best delicious Pumpkin Spiced Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Spiced Cake #2 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Spiced Cake #2.
Ready to make this Pumpkin Spiced Cake #2 Recipe? Let’s do it!
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8 tb Butter, softened 1 ts Ground cinnamon
1 c Brown sugar 1/3 ts Ground allspice
2 1/2 c Sifted cake flour 1/3 ts Ground ginger
1/2 ts Salt 1 3/4 c Pumpkin puree
2 1/2 ts Baking powder 2/3 c Pecans, finely chopped
2 Eggs 1 c Heavy cream
1/3 ts Baking soda 1 ts Confectioners sugar
3/4 c Buttermilk 1/2 ts Vanilla extract
Cream the butter and brown sugar together until light
and fluffy. Add the eggs, one at a time, blending
well after each addition. Sift the flour, baking
powder, baking soda, salt, cinnamon, allspice, and
ginger together twice. Add the sifted flour and spices
to the egg mixture, then add the buttermilk and mix
well. Add the pureed pumpkin and the chopped pecans
and blend thoroughly, scraping the sides and bottom of
the bowl to ensure proper mixing. Divide the batter
equally between two buttered and floured layer-cake
pans and bake in a preheated 350 degree oven for
approximately 25 minutes, or until a tester inserted
through the center comes out clean. Cool the layers
for 10 minutes. Remove them from the pans and place
them in the refrigerator for 45 minutes, or until
cold. Whip the cream, vanilla extract and
confectioners sugar together until peaks form. Place
first layer of cake on cake platter, cover with half
of the whipped cream. Place other cake layer on top
and finish frosting cake with remaining whipped cream.
Yields
1 cake
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