Pumpkin Spice Cake
Prep time: 
Total time: 
Serves: 8x8 cake
 
Pumpkin and spice and everything nice for this classic pumpkin cake!
What to get:
  • 3 cups flour, sifted
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 3 eggs
  • 1 cup canola oil
  • 1 tsp pure vanilla extract
  • 1 cup brown sugar
  • 1 cup white baker's sugar (finer granules)
  • 2 cups canned pumpkin (or a 15oz can will be okay)
  • 2 tsp freshly grated orange zest
What to do:
  1. Grease and flour an 8x8 baking pan (or other pan size okay) & preheat oven to 325 degrees.
  2. MIx together dry ingredients, sifting the flour, soda, powder, salt, cinnamon, ginger, cloves, nutmeg, together well.
  3. In bowl of an electric mixer, combine oil, sugars, orange zest, and canned pumpkin beating on medium low until combined well.
  4. To wet mix in mixer, add eggs one at a time, and vanilla, beating on medium for 1 minute.
  5. To the wet pumpkin mixture, gradually add dry mixture beating on medium low, until well combined (use a spatula to scrape down edges as you add dry ingredients).
  6. Use a spatula to transfer batter into baking pan, filling ¾ of way.
  7. Bake cake on 325 degrees for ~1 hour, but checking periodically until toothpick inserted in center is removed clean (depending on type of pan used, could take 45-1.5 hours).
  8. Cool cake in pan on wire rack for at least 20 minutes.
  9. Store leftovers covered at room temp for a couple of days, or in the refrigerator for up to a week.
Notes:
This cake is easy and bakes up without much fuss! If you use a bundt pan, it will take longer. Check periodically to make sure top isn't over-browning and that cake is baked all of the way through.
Serving size: 1 slice
Recipe by the dinnervine at http://www.dinnervine.com/2013/11/pumpkin-spice-cake/