Saturday, May 23, 2009

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.


  1. It looks rather moreish, i'm sure it tastes moreish as well.

  2. Okay, another confession. I had to look up the word "moreish" that mangocheeks used. I have never, ever heard that word used. I thought she was insulting you. But for those that are as clueless as I was, it means "so good that you want more." Who knew?

  3. ooooooh I love anything pumpkin! this looks awesome-

  4. wow! looks really flavorful and delicious! yum! I don't think I'll be able to wait for the cake to cool before digging in :-)

  5. Yum. I was thinking about making a pumpkin loaf too.

  6. mango- Thanks! I had to look up moreish!

    Kristy- I had to look it up too!

    Thanks Lauren!

    Thanks Wendy!

    Thank you burpandslurp!