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Warm Spiced Pumpkin Cake is a delightful autumn dessert that perfectly captures the essence of the season. With its moist texture and rich flavors of pumpkin, cinnamon, and nutmeg, this cake is not only a treat for the taste buds but also a feast for the eyes. Whether you’re hosting a fall gathering or simply craving something sweet, this recipe will surely impress your family and friends. Let’s dive into this easy-to-follow recipe that will fill your kitchen with the warm aromas of spices.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk together until smooth and well blended.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly mixed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or pecans for added texture.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve plain or with a dollop of whipped cream for an extra indulgence.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree the pumpkin before measuring it out for the recipe.
How should I store the leftover pumpkin cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze Warm Spiced Pumpkin Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
What can I serve with pumpkin cake?
This cake pairs wonderfully with cream cheese frosting, whipped cream, or even a scoop of vanilla ice cream for a delightful dessert experience.
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