Pumpkin Spice Cake Recipe
Ingredients
| Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped |
Directions
Cream the margarine and sugar in a mixing bowl until light and fluffy.
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.
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.
Chef
