Pumpkin Cake
When I hear pumpkin cake, I am reminded of spices like nutmeg, cinnamon, and cloves. I remember the taste of spices bursting in my mouth. I can feel the soft and moist cake bumping onto my taste buds. In addition, the crunchiness of pecan nuts adds complexity to the spices of pumpkin cake. Adapted from Joy of Cooking
In a bowl mix:
1 1/2 cups of all purpose flour
1 1/2 tsp ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
In another bowl, combine:
1/3 cup milk
1/2 tsp. vanilla
In another bowl, beat until creamy:
6 tbsp unsalted butter
Then add:
1 1/3 cups sugar
Beat well. Then add:
2 large eggs
Beat well. Then add:
1 cup pumpkin puree
Add flour mixture in 3 parts to butter and eggs mixture, alternating with milk mixture in 2 parts.
When well mixed, add 1/2 cup pecans.
Bake on greased baking pan in preheated 350 degrees(F). Then enjoy pumpkin cake with cup of coffee in rainy fall weather.
0 shared:
Post a Comment