Pumpkin-Pecan Layer Cake

Name: Pumpkin-Pecan Layer Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 355 milliliters firmly packed light brown sugar; 118 milliliters butter, softened; 118 milliliters buttermilk; 237 milliliters canned pumpkin; 2 larges eggs; 473 milliliters all-purpose flour; 2 teaspoons minced fresh ginger; 237 milliliters chopped pecans, toasted; 2 teaspoons pumpkin pie spice; 1 teaspoons salt; 2 teaspoons vanilla extract

This recipe serves 30. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 133 calories. Head to the store and pick up flour, salt, ginger, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Beat butter and sugar at medium speed with an electric mixer until light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Add pumpkin, beating until blended.

Ingredients you will need

Pumpkin

Combine flour and next 4 ingredients.

Ingredients you will need

All Purpose Flour

Combine buttermilk, vanilla, and ginger.

Ingredients you will need

Buttermilk

Vanilla

Ginger

Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans.

Ingredients you will need

Pecan Pieces

Buttermilk

Butter

All Purpose Flour

Pour batter into 2 greased, parchment paper-lined 9" round cakepans.

Equipment you will use

Baking Paper

Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Equipment you will use

Oven