Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup pumpkin ale
- 1/4 cup whole milk
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer or stand mixer
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.
4. Add the pumpkin puree, pumpkin ale, and milk. Beat until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10 servings
Nutritional Information (per serving):
Calories: 241
Fat: 8.3g
Carbohydrates: 35.2g
Protein: 3.3g
Substitutions for Ingredients
- Butter: You can substitute the butter with vegan margarine or coconut oil.
- Pumpkin Ale: You can substitute the pumpkin ale with apple cider or orange juice.
- Milk: You can substitute the milk with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Add 1/2 cup of raisins or dried cranberries to the batter for a sweet and tart flavor.
- Add 1/2 cup of white chocolate chips to the batter for a sweet and creamy flavor.
Tips and Tricks:
- Make sure to cream the butter and sugars together until light and fluffy. This will help the cake to be light and fluffy.
- Make sure to mix the dry ingredients into the wet ingredients until just combined. Overmixing can cause the cake to be dense and heavy.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds, or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a beautiful presentation.
- Drizzle the top of the cake with a simple glaze made with powdered sugar and milk.
- Serve the cake with a scoop of vanilla ice cream for a delicious treat.
Garnishes:
- Chopped walnuts
- Chopped pecans
- Raisins
- Dried cranberries
- White chocolate chips
- Powdered sugar
Pairings:
- Hot coffee
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted Brussels sprouts
- Baked sweet potatoes
- Roasted carrots
- Sauteed green beans
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of pumpkin ale or milk to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid any foodborne illnesses.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Pumpkin ale spice cake is a classic fall dessert that has been enjoyed for centuries. The combination of pumpkin and spices is a classic flavor that is sure to please.
Flavor Profiles:
This cake has a sweet and spicy flavor with notes of pumpkin, cinnamon, ginger, nutmeg, allspice, and cloves.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Sweet, Spicy, Nutty, Malty, Caramelized