Mary Perkins' Pumpkin Cake
A moist, spiced pumpkin cake with warm flavors of cinnamon, ginger, and cloves, perfect for fall gatherings and those craving a flavorful, nut-topped dessert.
Ingredients
- 2 cups white flour ⓘ
- 1/4 cup whole wheat flour ⓘ
- 1/4 teaspoon baking soda ⓘ
- 3 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/4 teaspoon cloves ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 cup shortening ⓘ
- 3/4 cup sugar ⓘ
- 1/2 cup white sugar ⓘ
- 2 eggs ⓘ
- 3/4 cup pumpkin ⓘ
- 1/2 cup buttermilk ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift together the white flour, whole wheat flour, baking soda, baking powder, salt, ginger, cloves, and cinnamon.
- Cream the shortening, then gradually blend in the sugars.
- Add eggs one at a time, beating about 1 minute after each addition.
- Blend in the pumpkin.
- Pour batter into a greased baking pan and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the shortening with unsalted butter or coconut oil for a richer flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Adding a pinch of nutmeg can enhance the spice profile.
Serving Suggestions
This pumpkin cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, dust with powdered sugar or drizzle with caramel sauce. Consider serving alongside a fresh Lemon Cheese Salad(Congealed) for a refreshing contrast.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Perkins' Pumpkin Cake contains roughly 283 calories, with 5g protein, 49g carbohydrates, and 8g fat. It is a good source of calcium (15% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own, roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth. This will add a fresh flavor to your cake, but ensure you drain any excess moisture before adding it to the batter.
What can I substitute for eggs in this recipe?
If you need an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes. Alternatively, use 1/4 cup of unsweetened applesauce to maintain moisture in the cake.
How can I make this cake gluten-free?
To make a gluten-free version of this pumpkin cake, replace the white flour and whole wheat flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure. You may also want to adjust the baking powder slightly to achieve the desired rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).