Pumpkin Spice Cake(A Stand-By For Years)
A moist, flavorful pumpkin spice cake featuring warm cinnamon, allspice, and cloves, perfect for fall gatherings or cozy dessert moments with optional nuts and raisins.
Ingredients
Instructions
- Cream fat with sugar until fluffy.
- Add beaten egg and blend well.
- Dissolve soda in warm mashed pumpkin or other fruit/vegetable.
- Stir the pumpkin mixture into the creamed mixture.
- Mix in dry ingredients: flour, salt, cinnamon, allspice, and ground cloves.
- Last, fold in raisins and nuts if using.
Tips & Substitutions
For a lighter texture, consider using half butter and half vegetable shortening. If you don’t have lard or Crisco, butter works well too. You can substitute the raisins with dried cranberries or chopped dates for a different flavor. To enhance the pumpkin spice flavor, try adding a pinch of nutmeg or ginger. This cake is great for fall gatherings, just like Ramps Cornbread.
Serving Suggestions
This Pumpkin Spice Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Fluffy Mashed Potatoes on a festive table. For a cozy brunch, serve it alongside a warm cup of spiced tea or coffee.
Storage & Reheating
Store any leftover Pumpkin Spice Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week. To reheat, place slices in a microwave for 10-15 seconds until warm, or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Cake(A Stand-By For Years) contains roughly 1585 calories, with 10g protein, 103g carbohydrates, and 131g fat. It is an excellent source of dietary fiber (41% of the Daily Value), vitamin C (38% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2139mg per serving (93% 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?
Absolutely! Just make sure to cook and mash the fresh pumpkin until smooth. You'll need about a cup of mashed fresh pumpkin, which can be made by roasting or boiling the pumpkin flesh. This will give your cake a wonderful, homemade taste.
Can I make this cake gluten-free?
Yes, you can easily make this Pumpkin Spice Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture and density. The cake will still be delicious and moist!
How can I make this recipe dairy-free?
To make the Pumpkin Spice Cake dairy-free, substitute the butter with a dairy-free margarine or coconut oil. Additionally, be sure to use non-dairy milk if any liquid is needed. This way, everyone can enjoy this delightful dessert!
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).