Pumpkin Spice Cake

This is a yummy, yummy cake which is really closer to a quick bread. The recipe calles for a frosting, but I think it's wonderful just plain. I found the recipe on a Challenge Butter package. I made a few small changes-I replaced 25% of the regular flour with chestnut flour for extra flavor, I added some finely diced candied chestnuts, and I used the whole 15 ounce can of pumpkin and added an extra egg.

Pumpkin Spice Cake:

1 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons pumpkin pie spice

4 large eggs

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

12 ounces pumpkin puree

1 tablespoon lemon juice

1/2 cup chopped pecans

Preheat oven to 350F. Lightly butter a 9 x 13-inch baking dish. Cream butter, sugar, and pumpkin pie spice until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients in a separate bowl; add to the butter alternating with pumpkin and lemon juice. Stir in pecans. Spread batter evenly into prepared baking dish. Bake 30-35 minutes, until cake tester comes out clean. Allow cake to cool before serving.