It’s fall so I put together this spice cake for my crew at work. It is vary moist and forgiving. To adjust for sea level reduce the eggs to 4 and increase the soda to 1 teaspoon.
Ingredients:
- 5 Eggs
- 2 s pumpkin puree, canned (2/3 big can)
- 3/4 c vegetable oil
- 1/4 c dark molasses
- 2 c sugar
- 1 tab cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp allspice
- 2 tsp vanilla
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 2 1/2 c flour
- 1 1/2 c raisins
- 1 c pecans
- powdered sugar
Directions:
- Preheat oven to 350.
- Spray fluted bunt pan with Pam or other non-stick spray.
- Beat Eggs lightly in a large bowl.
- Add Pumpkin, Oil, Molasses, Sugar, Spices and Vanilla. Stir until well mixed.
- Stir in Baking Soda and Baking Powder.
- Add flour and mix until just moist.
- Stir in Raisins and Pecans.
- Pour batter into prepared pan.
- Bake until tester comes out clean, about 65 minutes.
- Cool cake completely in pan on a rack.
- Invert onto serving plate.
- Before serving dust with Powdered Sugar.
Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 50 minutes.
Serves: 12
Source: MLK
Made this today. Left out the nuts, because one of my friends has an allergy. However, wanted to say it was Fabulous. 🙂 Thanks again Margie!
I’m trying this again this year. I’ll be making the sea level adjustments. I’ll let you know how it turns out!
FWIW, I had problems posting a comment until I went to Dave’s blog, signed in to typekey and then came back here.