Pumpkin or Squash Spice Cake
Ingredients Yield: 2-8inch rounds
- 450g (2c) Pumpkin/Squash Puree
- 170g (3/4c) Butter, softened
- 250g (2g) All-purpose Flour
- 5g (1tsp) Baking Powder
- 5g (1tsp) Baking Soda
- 3g (1tsp) Cinnamon, ground
- 2g (1/2tsp) Ginger, ground
- 1g (1/4tsp) Cloves, ground
- 1g (1/4tsp) Nutmeg, ground
- 300g (1 1/2c) Brown Sugar
- 3 Eggs
- 60ml (1/4c) Milk
Instructions
- Whip butter until pale and fluffy. A stand mixer is best for this.
- Add in puree and whip again.
- Add in eggs one at a time, mixing until well combined before each addition.
- Throw in brown sugar and whip until dissolved and not granular.
- Finally add in the remaining dry ingredients; flour, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg. Mix until just combined.
- Add up to 60ml (1/4c) milk to thin the batter out, although it should still be a thick batter.
- Spread the batter into two greased 8-inch round cake pans. Put a little dip in the centre to help the cake bake evenly.
- Bake in a preheated 350 degree Fahrenheit oven for 30-45 minutes.
- Let cool in the pan for 5 minutes before trying to remove it.
Check out the video here!
