Pumpkin Spice Cake
12 servings
90 minutes
Spiced pumpkin cake is a delightful autumn treat filled with warmth and the aroma of spices. Its history roots back to European cuisine, where pumpkin has long been used in desserts for its tender texture and sweet flavor. In this recipe, juicy pumpkin is complemented by cinnamon, nutmeg, cloves, and allspice, creating depth of flavor with a hint of spiciness. The cake turns out soft, airy, and slightly moist, while its aroma fills the home with coziness. Perfect for a friendly tea gathering or family evening, especially on cool days when you want to warm up with something special. It can be topped with powdered sugar or cream, turning a simple cake into a true festive dessert.
1
If there is ready pumpkin puree, we take it. If there is no puree, we make it. For this, we cut the pumpkin into cubes and bake it in the oven for 20-25 minutes until soft. We make puree from the baked pumpkin.
- Pumpkin: 500 g
2
Sift the dry ingredients: flour, salt, baking soda, and spices.
- Wheat flour: 3.5 glasss
- Salt: 1 teaspoon
- Baking soda: 3 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground allspice: 0.5 teaspoon
3
Whip the egg whites, then add the yolks, sugar, butter, and pumpkin puree while whipping.
- Chicken egg: 1 piece
- Sugar: 3 glasss
- Vegetable oil: 3 glasss
- Pumpkin: 500 g
4
Add the liquid to the dry mixture while stirring.
- Wheat flour: 3.5 glasss
- Salt: 1 teaspoon
- Baking soda: 3 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground allspice: 0.5 teaspoon
5
Pour into molds (considering that the cupcake rises 2 times during baking).
6
Bake at 160–180 degrees for 1 hour.
