Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Special equipment needed:
- 10-inch fluted tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 10-inch fluted tube pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat together the pumpkin puree, sugar, and vegetable oil until well combined.
4. Add the eggs and vanilla extract to the pumpkin mixture and beat until smooth.
5. Gradually add the flour mixture to the pumpkin mixture, alternating with the milk, and beat until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 35mg
Sodium: 280mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 20g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut oil instead of vegetable oil for a different flavor.
- You can use almond milk instead of regular milk for a dairy-free option.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Add 1/2 cup raisins or dried cranberries to the batter for extra sweetness.
- Add 1/2 cup chocolate chips to the batter for a chocolate twist.
Tips and tricks:
- Make sure to grease and flour the pan well to prevent the cake from sticking.
- Don't overmix the batter, as this can make the cake tough.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with whipped cream, caramel sauce, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy fall treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more pumpkin puree or milk to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of pumpkin puree in the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake properly to prevent it from spoiling.
Food history:
Pumpkin spice cake is a classic fall dessert that has been enjoyed for generations. It originated in the United States and is often served during the Thanksgiving holiday.
Flavor profiles:
This cake is sweet and spicy, with a warm and comforting flavor that is perfect for fall.
Serving suggestions:
Serve the cake on a decorative cake stand for a beautiful presentation.
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Region: Nigerian