Sunday, September 5, 2010

Heirloom Pumpkin Cake

From my former MIL, Mrs. C

This is one of our most-requested favorites.  Addition of ginger is my own, and I include plenty of pumpkin pie spice till wonderfully fragrant.  Do not overcook.  Is best the next day, keep sealed in airtight container after fully cooled.  Enjoy!

Family Favorite Pumpkin Cake

3 cups sugar
2 sticks butter
2 cups cooked pumpkin (pulp well drained, or 1 Libby’s can of pumpkin)
3 cups plain flour
1 teaspoon vanilla (I use 2)
3 eggs
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice (I use 1-2 Tablespoons, to taste)
1 scant teaspoon powdered ginger (optional)

Preheat oven to 325 degrees (300 if your oven runs hot). In large heavy bowl, cream butter and sugar; add eggs. Mixing with mixer, add other dry ingredients alternately with pumpkin. Add vanilla. Batter will be very thick. Butter and flour a Bundt pan, and pour in batter. Tap filled pan lightly on counter a couple times to settle any air pockets. Bake for @ 1 hour 25 minutes, or till straw inserted near center comes out clean. Be sure not to overbake. Allow to cool completely, then store in sealed plastic container or wrapped. Best after first day, if it lasts that long

:)  Watch it disappear!

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