Pumpkin Spice Cake
User Reviews
4.9
Pumpkin Spice Cake
Description
The Pumpkin Spice Cake features a blend of warming spices including cinnamon, allspice, nutmeg, ginger, and cloves combined with pumpkin puree to create a moist and aromatic cake. The batter is enhanced with optional additions of plumped raisins and chopped walnuts folded in for added texture. Baked in a greased loaf pan at a moderate temperature, the cake develops a golden crust while maintaining a tender center. The use of avocado oil helps retain moisture and complements the flavor without overpowering the spices.
The cake is ideal for serving as a snack or dessert and pairs well with simple accompaniments like butter or cream cheese. Its loaf shape makes it convenient for slicing and sharing.
Avocado oil is preferred for its nutritional qualities but can be substituted with canola or vegetable oil without affecting texture or flavor significantly. Allowing the cake to cool before removing it from the pan ensures it holds its shape and slices cleanly.
Ingredients
- 1/2 cup raisins (optional)
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup avocado oil plus more for brushing pan (you may substitute canola or vegetable oil; I prefer avocado oil for its nutritional value
- 2 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 pinch cloves ground
- 1/2 cup walnuts optional, chopped
Instructions
- Place the raisins in a small bowl and cover with hot water. Let the raisins plump in the hot water while you create the cake batter.
- Use an electric mixer to mix together sugar, brown sugar, oil and eggs until smooth. Add pumpkin puree and vanilla extract. Mix again until blended.
- In a separate large bowl whisk together flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves.
- Pour liquid ingredients into dry ingredients. Mix together until blended. Do not over-mix.
- Drain the raisins and pat dry with a paper towel. Fold the raisins and chopped walnuts into the batter.
- Grease a standard loaf pan with a layer of oil. Pour batter into the pan.
- Bake cake at 325 degrees F for about 1 hour, until the edges brown and a toothpick inserted into the thickest section of the cake comes out clean. Remove cake from the oven and let it cool in the pan for 15 minutes.
- Gently release the cake from the pan and place on a wire rack.
- Allow to cool completely before slicing.
Notes
- Raisins should be soaked in hot water and patted dry before adding to the batter to prevent sogginess.
- Avocado oil is recommended for its nutritional benefits, but canola or vegetable oil can be used as alternatives.
- Use a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) greased with oil for baking.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely for cleaner slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 152mg | 6% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 4299IU | 86% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
