Pumpkin Spice Cake I

Name: Pumpkin Spice Cake I
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 220 grams packed brown sugar; 220 grams packed brown sugar; 425 grams pumpkin puree; 2 eggs, beaten; 375 grams all-purpose flour; 1 teaspoons ground allspice; 4 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoon ground nutmeg; 55 grams chopped pecans; 1 teaspoon salt; 256 grams shortening; 256 grams shortening; 250 grams white sugar

Pumpkin Spice Cake I is a dairy free dessert. This recipe serves 10. One serving contains 611 calories, 6g of protein, and 31g of fat. If you have ground nutmeg, ground allspice, ground ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

Ingredients you will need

Baking Soda

Allspice

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Kugelhopf Pan

Oven

In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans.

Ingredients you will need

Pecan Pieces

Canned Pumpkin

Brown Sugar

Granulated Sugar

Shortening

Cream

All Purpose Flour

Egg

Equipment you will use

Bowl

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Equipment you will use

Toothpicks

Oven

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Equipment you will use

Wire Rack

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

baking soda 220grams

packed brown sugar 220grams

packed brown sugar 425grams

pumpkin puree 2

eggs, beaten 375grams

all-purpose flour 1teaspoons

ground allspice 4teaspoons

ground cinnamon 1teaspoons

ground ginger 1teaspoon

ground nutmeg 55grams

chopped pecans 1teaspoon

Recommended wine: Cream Sherry, Port, Moscato Dasti

Spice Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.