Pumpkin Cake And Icing
A moist and flavorful pumpkin cake infused with cinnamon and spices, perfect for autumn gatherings or holidays, with a rich, sweet taste and tender crumb.
Ingredients
Instructions
- Mix well the sugar and eggs.
- Sift together the flour, soda, cinnamon, and salt.
- Add pumpkin and oil to the sugar and eggs mixture.
- Combine the wet and dry ingredients thoroughly.
- Pour the batter into a prepared baking pan.
- Bake at 350°F for 1 hour and 5 to 7 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist pumpkin cake, ensure the pumpkin is pure and not pumpkin pie filling. You can substitute half the oil with unsweetened applesauce for a lighter version. If you don't have baking soda, use baking powder instead, but adjust the amount accordingly. Add nuts or chocolate chips for extra texture. Don't forget to check the cake a few minutes before the suggested bake time.
Serving Suggestions
Serve the pumpkin cake with a dollop of whipped cream or a drizzle of cream cheese icing for a delicious treat. It pairs beautifully with Red Onion Jam as a unique contrast. Enjoy it as a dessert for fall gatherings or alongside a warm beverage. Consider serving it with a scoop of vanilla ice cream for an indulgent experience.
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. If you want to preserve it for a longer time, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake And Icing contains roughly 1629 calories, with 10g protein, 116g carbohydrates, and 129g fat. It is an excellent source of vitamin A (30% of the Daily Value), calcium (23% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2164mg per serving (94% 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. To do this, roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Make sure to measure out 1 small can's worth, which is about 1 to 1.5 cups of pureed pumpkin. This will give your cake a fresh flavor.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum or add it separately to maintain the cake's structure. Keep an eye on the baking time, as gluten-free cakes can sometimes bake faster or slower.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. Start checking a few minutes before the full baking time to avoid overbaking. The cake should also spring back when lightly pressed in the center.
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).