2 cups pumpkin puree (fresh is best, but canned works too)
2 teaspoons freshly grated ginger
1 teaspoon ground all-spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 1/2 cups all-purpose flour
OR 1 1/2 cups whole-wheat flour combined with 2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350F.
Sift together dry ingredients (flour, baking soda,
salt, baking powder) and set aside.
In a separate mixing bowl, beat together sugar, oil,
and eggs. Add water and continue to mix. Add pumpkin
puree and remaining spices and mix well.
Pour liquid batter over the dry ingredients and
mix well with a spatula. Make sure there are no
lumps but be careful not to over-mix.
Grease and flour a 9X12 in cake pan and bake cake
for ~45 minutes until the batter has cooked
through and the top is brown.
Enjoy warm with a drizzle of cream cheese frosting or plain with a hot cup of tea or coffee!
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