Pumpkin and Spice Cake

    Pumpkin and Spice Cake


    39 people made this

    About this recipe: This cake has the perfect combination of flavours and textures. It's deliciously moist and is perfect for afternoon tea, dessert or elevenses. Ice with a cream cheese icing, if desired.

    Serves: 16 

    • 275g margarine
    • 2 eggs, beaten
    • 220g dark brown soft sugar
    • 250g caster sugar
    • 425g pumpkin puree
    • 375g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 3 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground ginger
    • 65g chopped pecans

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr20min  ›  Ready in:2hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin. Sieve together the flour, bicarbonate of soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
    2. In a large bowl, cream together the margarine, eggs, dark brown soft sugar and caster sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared tin.
    3. Bake in the preheated oven for 60 to 65 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
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    Reviews in English (49)


    This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff  -  21 Jan 2002  (Review from Allrecipes US | Canada)


    It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe.  -  30 Sep 2010  (Review from Allrecipes US | Canada)


    Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone said this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is.  -  18 Jan 2008  (Review from Allrecipes US | Canada)

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