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.

Lisa Yelverton

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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