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Pumpkin Spice Cake




Source of Recipe


Wicked Stepmother


List of Ingredients




Pumpkin Spice Cake
4 large eggs
2 cups flour (1 1/2 cups all purpose, 1/2 cup King Arthur White Whole Wheat flour, 2 tablespoons ground flax)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves (1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups sugar (1 1/2 cups�plenty sweet!)
1 cup oil (1/3 cup olive oil, 1/2 cup unsweetened applesauce)
1 (1-pound) can pumpkin puree (2 cups cooked kombucha squash puree�Japanese pumpkin)
(2 teaspoons vanilla extract)

Sift together dry ingredients. In a separate bowl, beat eggs thoroughly. Add sugar and beat until lemony and light and fluffy. Gradually add oil and pumpkin, beat well after each addition. On low speed, blend in flour, several spoonfuls at a time. Beat only until flour is moistened.

Bake in an un-greased tube pan (Bundt pan), at 350� for 1 hour (45 minutes). Cool cake completely in pan.

This cake is one of my favorites. Great flavor and always moist. I used this recipe for one of the layers on my wedding cake. I also use this batter for cupcakes, and in loaf pans. Always let it cool completely in pan. Top with your favorite cream cheese frosting.

Wickedstepmother�s Favorite Cream Cheese Frosting
Jello Cheesecake Pudding
Coolwhip
Mix dry pudding with coolwhip. Will be grainy at first, but will disolve.
Its so fluffy and good and you still get the cream cheesy taste.

Recipe