50+ Friends Club Cookbook -- Cakes and Frostings -- Pumpkin Spice Cake

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Pumpkin Spice Cake

From the Kitchen of: Sunnie
Source: Williams-Sonoma catalog

8	T. (1 stick)	unsalted butter, softened
1-1/2	c.	firmly packed brown sugar
2		eggs, lightly beaten
2	c.	cake flour
2	tea.	baking powder
1/2	tea.	baking soda
1/2	tea.	salt
1	tea.	ground cinnamon
1	tea.	ground ginger
1/2	tea.	ground cloves
1/2	tea.	mace
1/2	c.	milk
1	c.	canned or fresh pumpkin puree
1/2	c.	chopped pecans
		Confectioners' sugar, for dusting

Preheat oven to 375 degrees. Butter a bundt pan or a 9x13" pan.
In the bowl of an electric mixer, beat butter until creamy. Gradually add brown sugar and beat on high speed until creamy and no longer granular, 6-7 minutes. Add eggs a little at a time, and continue beating until light and fluffy, 3-4 minutes more.
Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and mace onto a sheet of waxed paper; sift again.
Fold one half of dry ingredients into butter mixture, then half the milk and half the pumpkin; sift again. Fold in remaining one half of dry ingredients, pumpkin and milk and the nuts until thoroughly blended.
Pour batter into prepared pan and bake until cake springs back when touched and pulls away from sides of pan, 35-40 minutes. Let cake cool 5-10 minutes, then remove from pan.
Transfer cake to a wire rack and let cool 1 hour. Dust with confectioners' sugar before serving.
Serves 12.