This cake has become a fall favorite in my house. I baked one last week and it was eaten before I could even take pictures of it. As you can see this one is also about gone :)
I love the bold spiciness in bake goods. It reminds me of my Grandmas Sowards. I loved going to my Grandma's house when I was younger. There was always something good to eat at Grandma's!
For picture taking I put a dollop of whipped cream sprinkled with pumpkin pie spice on top. I did like it but to tell you the truth, we have been eating this cake without icing or whipped cream. I had plans to make a cream cheese icing but it never made it to the cake :) I was teasing Cally and told her that I would just leave off the calories in the icing and just eat a second piece of cake instead ;)
If you want to put icing on your cake you could use the icing recipe from my Baby Food Spice Cake.
Pumpkin Spice Cake
1 cup oil
2 cups sugar
3 eggs
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour
Preheat oven to 350 degrees
Mix together the oil and
sugar until combined. Add the eggs one
at a time. Fold in vanilla and the pumpkin. Add the cinnamon, nutmeg, cloves
and allspice. Add the flour, salt,
baking soda and baking powder mixing until all is well mixed in. Pour cake batter into a greased and floured
bundt pan and bake for 45 minutes to an hour.
Cake is done when tooth pick inserted into the center comes out clean.
I just keep an eye on my cake after the 45 minutes is up. One I had bake for 55 minutes and the other took an hour.
