Already thinking about what to do with the pumpkin?
Cook it, mash it and try this cake, which is tender, gently spicy and not too sweet. It also serves lots of people. It’s the kind of cake you can dress up with vanilla ice cream or poached fruit for a classy but simple dessert, or smear with cream cheese to make a sandwich, or eat plain as an afternoon snack.
Pumpkin Spice Cake
- 3-1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup coconut oil, melted
- 4 large eggs
- 2 cups mashed, cooked pumpkin or 15-ounce can pumpkin purée (not pie filling)
Preheat the oven to 350 degrees. Lightly grease a 10-cup Bundt pan, sprinkle with flour and tap out any excess. Place the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and allspice in a large bowl and whisk to blend them completely; set aside. Place the sugar, vegetable oil and coconut oil in the bowl of an electric mixer and beat on medium speed for about one minute to blend ingredients thoroughly. Add the eggs one at a time, beating well after each addition. Stir in the mashed pumpkin and blend thoroughly. Add the reserved flour mixture and beat the mixture at medium speed for 1-2 minutes or until the batter is smooth and even. Pour the batter into the prepared pan and bake for about 60-70 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove the pan to a cake rack to cool for 15 minutes. Invert the cake onto the rack and cool completely. Makes one cake serving 16-18