Spiced Pumpkin Cake

By carvalhohm

Ingredients

• Vegetable oil or shortening and flour for prepping the pan
• 1/2 cup currants or finely chopped pecans
• 2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups vegetable oil
• 2 cups granulated sugar
• 1 can (15 ounces) pumpkin
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 teaspoons powdered sugar for dusting the cake

Details

Servings 12
Adapted from annebyrn.com

Preparation

Step 1

1. Preheat the oven to 325 degrees. Lightly brush a Bundt pan with vegetable oil or shortening and dust with flour. Shake out the excess flour, and set the pan aside. If using pecans, place them in a small baking pan and place in the oven to lightly toast while the oven preheats.

2. Meanwhile, combine the flour, soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small mixing bowl. Stir to combine, and set the dry ingredients aside. Remove the pecans from the oven to cool.

3. Place the oil and sugar in a large mixing bowl. Blend with an electric mixer on medium-low speed until they come together, 1 to 2 minutes. Add the pumpkin, vanilla, and then the eggs, one at a time, blending well after each addition, until the mixture is thickened and smooth, 2 minutes. Stop the mixer and add the dry ingredients, and blend on low speed until all is just combined and the batter is smooth, 45 seconds to 1 minute longer. Fold in the currants or toasted pecans. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Place the pan in the oven.

5. Run a knife around the edges of the pan to loosen the cake, give the pan a few good shakes to further loosen the cake, then invert the cake over a serving plate. Slice and serve.

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