Pumpkin Spice Cake
Pumpkin spice, a favourite flavour of fall. The cake is moist, soft and spicy. The flavours get better with age, plan well and bake a day ahead. This recipe makes several loaf pans or a deep bundt cake.
INGREDIENTS
Dry Ingredients
3 1/3 cups all purpose flour
1 1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp each nutmeg, cinnamon & allspice
1/2 tsp each cloves, ground ginger
TIP: can replace the above spices with 2 tsp pumpkin spice blend
Wet Ingredients
4 ex-large eggs
1 cup olive oil
2 1/2 cups sugar
2/3 cups tepid water
2 cups pumpkin puree
GATHER EQUIPMENT
Large mixing bowls
Sieve
Whisk
Wooden spoon
Measuring cups and spoons
METHOD
Pre-heat oven to 350 degrees F
STEP 1: Sift the dry ingredients into a large bowl. Set aside
STEP 2 : Butter the bundt pan generously. Sprinkle the bundt pan with all purpose flour. Shake to distribute the flour. Shake out the excess flour
STEP 3: Whisk the eggs until the yolks and whites blend. Add the oil & sugar, beat vigorously until the sugar is incorporated
STEP 4: Add a 1/3 of the dry ingredients, to the egg and sugar mixture and combine. Add 1/3 cup of water, blend in with a wooden spoon (careful not to overwork the batter) repeat another 1/3 of the dry ingredients, last 1/3 cup of water, then add the last bit of dry ingredients
STEP 5: Blend in the pumpkin puree with a wooden spoon
STEP 6: Spoon batter into the prepared bundt pan
STEP 7: Bake for 45 minutes, turn oven down to 325 and continue to bake for 10-15 minutes. Check for doneness with a clean skewer to see if any batter sticks to the skewer
STEP 8: Once baked, place bundt pan onto a cooling rack. Allow the pumpkin spice cake to cool completely. Then invert onto a cooling rack. Wrap with cling wrap and allow the flavours to mellow
