Spicy Pumpkin Cake
Submitted by mrs.chiu on February 18, 2003 at 9:17 pm

DESCRIPTION
Spicy Pumpkin Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Preparation time: 25 minutes
Yield: 16 servings
Baking time: 55 minutes

This has become a family favorite and my daughters request it for their birthdays. It captures the essence of Autumn in every bite, a delightful change from pumpkin pie at Thanksgiving. The full flavors abound when it’s served ice cold.

Cake:
3 cups King Arthur all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 cup water
8 oz. canned 100% pure pumpkin (see note below)
2/3 cup vegetable oil
2 teaspoons distilled white vinegar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Glaze:
3/4 cup store-bought (or homemade) cream cheese frosting

Center a rack in the oven and preheat the oven to 325 degrees F. Grease and lightly flour a nonstick 10-inch tube (bundt) pan; set aside.

In a medium bowl combine the flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, and allspice; set aside. In a small bowl, whisk together the water, oil, vinegar, and pumpkin. Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed until the flour is well incorporated (about 2 minutes), scraping down the sides of the bowl with a spatula as needed. Do not overbeat. The batter should look thick and creamy. Pour the batter into the prepared tube pans, spreading evenly with a spatula.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a serving plate, remove the pan, and cool to room temperature.

To make the frosting a glaze consistency, microwave until warm and runny, about 20 seconds. Pour the glaze evenly over the cake and chill uncovered three to four hours before serving. Store covered (after the glaze has set) in the refrigerator.

Note: Any extra canned pumpkin can be stored in an airtight container and either refrigerated for a week or frozen for up to three months. If you have only 7 oz. of pumpkin remaining (assuming you used a 15-oz. can), that amount can be used the next time you make the recipe without compromising optimum baking results.