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Pumpkin Spice Cake Recipe
|Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , well beaten|
|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||2 1⁄2 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped walnuts/Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3515 Calories from Fat 1280
% Daily Value*
Total Fat 144 g221.1%
Saturated Fat 26.1 g130.3%
Trans Fat 0 g
Cholesterol 439.9 mg
Sodium 3865.8 mg161.1%
Total Carbohydrates 509 g169.8%
Dietary Fiber 23.8 g95.1%
Sugars 269.2 g
Protein 60 g120.3%
Vitamin A 853.9% Vitamin C 18%
Calcium 137.2% Iron 123.5%
*Based on a 2000 Calorie diet
Blend in the eggs.
Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into a bowl.
Add to the egg mixture alternately with a mixture of the pumpkin and milk, mixing well after each addition.
Stir in the chopped nuts.
Spread the batter in two 9 inch cake pans that have been sprayed with nonstick cooking spray.
Bake at 350 degrees for 30 minutes or until cakes test done.
Frost the cooled cake with your favorite butter frosting, using orange juice and grated orange zest for added flavor.