Pumpkin Spice Cake

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1 hour 1 8-inch, 2-layer cake Print RecipeEmail Recipe


2cupcake flour (sifted)
1 1⁄2cuplight brown sugar
2teaspoondouble-acting baking powder
1⁄4teaspoonbaking soda
1⁄2teaspoonground cloves
1⁄2teaspoonground cinnamon
1⁄2teaspoonground mace
1teaspoonground ginger
3⁄4cuppumpkin (cooked, dry and mashed)
  lemon frosting


Sift the first 9 ingredients (the dry ingredients) together into the bowl of an electric mixer. Add shortening and pumpkin. Mix by hand just enough to dampen the dry ingredients. Beat with an electric beater 2 minutes at low speed. Add eggs and milk and beat 2 minutes more.

Turn into 2 well-greased, lightly floured, 8-inch round layer-cake pans. Bake in a heated moderate oven (375F) 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Turn onto wire racks to finish cooling. Frost with Lemon Frosting.

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