Pumpkin Spice Cake
Recipe: #3721
December 27, 2011
Categories: Raisin, Christmas, Thanksgiving Oven Bake, Vegetarian, more
"This was originally written as a bread recipe, but it works out even better as a cake. The raisins make it just a little more special. This is very good frosted with my Pumpkin Cream Cheese Frosting, or just plain if you prefer."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (183.6 g)
- Calories 451.8
- Total Fat - 13.8 g
- Saturated Fat - 2.3 g
- Cholesterol - 46.3 mg
- Sodium - 419 mg
- Total Carbohydrate - 80.1 g
- Dietary Fiber - 3.9 g
- Sugars - 49.8 g
- Protein - 5 g
- Calcium - 35.1 mg
- Iron - 1.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put raisins in a glass measuring cup and pour hot water over them to cover; let stand at least 25 minutes. Preheat oven to 350F.
Step 2
Place pumpkin and spices in a small saucepan and heat until starting to steam; stir and cook constantly for 3 minutes, or until pumpkin stiffens.
Step 3
Transfer pumpkin to a large bowl; whisk in water and brown sugar, then eggs and oil until smooth.
Step 4
In a separate bowl; mix together flour, baking soda and salt; make a well in center.
Step 5
Pour liquid mixture into dry mixture and stir just until combined.
Step 6
Drain raisins and stir into batter.
Step 7
Pour into a greased 9-inch baking pan (square or round, your choice) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Let stand in pan for 10 minutes, then turn onto a rack to cool completely before frosting as desired.
Tips
No special items needed.
1 Reviews
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