Thursday, October 14, 2010

pumpkin spice cake

1 1/4 c butter
2 eggs, beaten
1 c packed brown sugar
1 1/4 c white sugar
2 c pumpkin or squash, canned, frozen, or fresh (cooked and pureed)
3 c flour
2 tsp baking soda
1 tsp salt
3 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

Preheat oven to 350 degrees F. Grease a bundt pan.

Stir together flour, baking soda, salt, and spices.

Cream together butter, eggs, and sugars until light and fluffy. Beat in the pumpkin. Beat in the flour mixture. Pour the batter into the prepared pan.

Bake for 60-65 minutes, until toothpick inserted comes out clean. Cool before removing from pan.

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