Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake 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 granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a cooling rack.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 5g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- For the vegetable oil, you can use melted coconut oil or olive oil.
- For the eggs, you can use a flax egg or a chia egg.
Variations:
- For a vegan version, you can use vegan eggs and vegan butter instead of eggs and vegetable oil.
- For a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour.
Tips and Tricks:
- Make sure to mix the batter just until combined, otherwise the cake will be dense and dry.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Top with a dollop of whipped cream.
- Serve with a scoop of ice cream.
Garnishes:
- Chopped walnuts
- Chopped pecans
- Chocolate chips
- Caramel sauce
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, try adding a little more pumpkin puree.
- If the cake is too dense, try adding a little more baking powder.
Food Safety Advice:
- Make sure to use a clean bowl and utensils when preparing the cake.
- Make sure to store the cake in an airtight container.
Food History:
Pumpkin spice dowry cake is a traditional cake that was served at weddings in the 19th century. It was a symbol of the bride’s wealth and status.
Flavor Profiles:
This cake has a rich pumpkin flavor with hints of cinnamon, ginger, nutmeg, and cloves.
Serving Suggestions:
- Serve as a dessert after a dinner party.
- Serve as a snack with a cup of tea or coffee.
- Serve as a breakfast treat with a cup of yogurt.
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Taste: Sweet, Spicy, Nutty, Creamy, Pumpkin, Pumpkin-Flavored