Pumpkin Spice Cake
The Pumpkin Spice Cake marries the hearty essence of pumpkin with the warm and comforting notes of pumpkin pie spice, offering a delightful treat that encapsulates the flavors of autumn. The cake boasts a soft and moist crumb, enriched with finely chopped nuts that introduce a subtle crunch in every bite. With a hint of vanilla adding depth and sweetness, this cake is a splendid choice for fall festivities, Thanksgiving dinners, or simply to satiate a seasonal craving. Best paired with a butter frosting that’s brightened with an orange zest, this cake promises to be the star of any dessert spread.
Ingredients
- 1/2 c. Shortening
- 1 1/4 c. Sugar
- 2 Eggs, well beaten
- 2 1/4 c. All Purpose Flour
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Soda
- 1 tsp. Salt
- 1 T. M-K Pumpkin Pie Spice
- 1 tsp. M-K Pure Vanilla Extract
- 1 c. Pumpkin, canned or cooked
- 3/4 c. Milk
- 1/2 c. Nuts, finely chopped
Directions
- In a large mixing bowl, cream together the shortening and sugar until the mixture is light and fluffy.
- Blend in the well-beaten eggs.
- In a separate bowl, sift together the flour, baking powder, soda, salt, and M-K Pumpkin Pie Spice.
- In another bowl, combine the pumpkin and milk.
- Alternately add the dry ingredients and the pumpkin-milk mixture to the creamed mixture, starting and finishing with the dry ingredients.
- Stir in the M-K Pure Vanilla Extract and finely chopped nuts.
- Pour the batter into two 9-inch layer pans that have been greased and lined with wax paper.
- Preheat your oven to 350°.
- Place the pans in the oven and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool, then frost with your favorite butter frosting flavored with M-K Orange Extract and food coloring of your choice.
