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Spicy Pumpkin Cake

Use canned pumpkin or fresh mashed cooked pumpkin in this pumpkin cake recipe. This recipe makes one loaf of pumpkin cake with creamy frosting, perfect size for most families.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Creamy Frosting


In a mixing bowl, cream butter and sugar; add eggs and continue beating until light and fluffy. Stir in chopped pecans. Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt. Add about 1/3 of the sifted ingredients to the creamed mixture; mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin purée. Pour batter into a buttered and floured 9x5x3-inch loaf pan; bake pumpkin cake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto cake rack. When cool, frost with Creamy Frosting.

In a mixing bowl, cream butter; blend in half of the confectioners' sugar. Mix in milk and vanilla, then add remaining sugar and beat until smooth. Enough to frost a loaf cake.

* To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.

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More Pumpkin Dessert Recipes
Moist Pumpkin Cake
Pumpkin Bars with Pecans
Tina's Pumpkin Bread
Baked Pumpkin Chiffon Pie
Pumpkin Pancakes
Moist Pumpkin Cake
Baked Pumpkin Chiffon Pie
Tina's Pumpkin Bread

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