Description
This pumpkin spice cake is a delightful autumn dessert, rich with cinnamon, ginger, and cloves, creating a warm and inviting aroma that fills your home.
Ingredients
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- 7/8 cup (200 g) butter, softened
- 10 1/2 oz (300 g) brown sugar
- 4 large eggs
- 14 oz (400 g) pumpkin puree
- 2 tsp vanilla extract
- 14 oz (400 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 2 tsp baking powder
- 1/2 cup (120 ml) milk
Instructions
- Preheat your oven to 220°C (428°F). Prepare a baking sheet lined with parchment paper.
- To make pumpkin puree, wash a butternut squash, cut it into smaller pieces, and place them on the prepared baking sheet. Bake for 45 minutes. Let cool, then spoon out the meat and puree it.
- Reduce oven temperature to 180°C (356°F) for the cake.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the pumpkin puree and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased and floured cake pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- For best results, use homemade pumpkin puree from butternut squash.
- The cake can be stored in an airtight container for up to 3 days.
- Feel free to adjust the spices to your taste; a pinch of cardamom adds a unique flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80