The best delicious Spiced Pumpkin Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiced Pumpkin Cake recipe today!
Hello my friends, this Spiced Pumpkin Cake recipe will not disappoint, I promise! Made with simple ingredients, our Spiced Pumpkin Cake is amazingly delicious, and addictive, everyone will be asking for more Spiced Pumpkin Cake.
What Makes This Spiced Pumpkin Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spiced Pumpkin Cake.
Ready to make this Spiced Pumpkin Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 2/3 c All-purpose flour 1 1/2 ts Ground cinnamon
1/3 c Raisins 1 ts Ground ginger
1/4 c Chopped walnuts 1/4 ts Ground nutmeg
1 ts Baking soda 1 Egg
1/2 ts Baking powder 1 ts Vanilla extract
1 c Canned pumpkin Vegetable cooking spray
1/2 c Firmly packed dark brown 1 ts Powdered sugar
-sugar Lemon rind strips (optional
1/3 c Apple juice 1/4 c Sugar
1/4 c Vegetable oil
Combine the first 5 ingredients in a medium bowl and stir well.
Combine the pumpkin and the next 8 ingredients in a large bowl; beat
at medium speed of a mixer until well blended. Gradually add the
flour mixture; beat at high speed 2 minutes. Stir in vanilla.
Pour batter into a 6-cup Bundt pan coated well with cooking spray.
Bake at 350 for 50 minutes or until a wooden toothpick inserted in
center comes out clean. Let cake cool in pan 10 minutes on a wire
rack. Remove cake from pan, and let cool completely on a wire rack.
Wrap cake in heavy-duty plastic wrap, and store in freezer for up to
3 weeks. To serve, let cake stand at room temperature until thawed.
Sift powdered sugar over top of cake; garnish with lemon rind if
desired. Yield: 16 servings (seving size: 1 slice)
CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g;
CHOL 14mg; SODIUM 87mg
Yields
16 servings
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