
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.
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.
It looks rather moreish, i'm sure it tastes moreish as well.
ReplyDeleteOkay, 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?
ReplyDeleteooooooh I love anything pumpkin! this looks awesome-
ReplyDeletewow! looks really flavorful and delicious! yum! I don't think I'll be able to wait for the cake to cool before digging in :-)
ReplyDeleteYum. I was thinking about making a pumpkin loaf too.
ReplyDeletemango- Thanks! I had to look up moreish!
ReplyDeleteKristy- I had to look it up too!
Thanks Lauren!
Thanks Wendy!
Thank you burpandslurp!