Pumpkin Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup lightly packed dark brown sugar | ||
| Eggs | 2 | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Canned pumpkin | 3/4 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs), finely chopped | |
Directions
Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; gradually add sugars, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, and raisins in thirds to creamed mixture.
Turn batter into 2 prepared 9 inch layer cake pans and spread evenly.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Cream butter; gradually add sugars, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, and raisins in thirds to creamed mixture.
Turn batter into 2 prepared 9 inch layer cake pans and spread evenly.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Chef
