Pumpkin Spice Cake
- Baking spray
- 2 1/2 cups (about 12 1/2 ounces) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup mild molasses
- 1/2 cup boiling water
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 cup (about 8 ounces) packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 2 tablespoons grated fresh ginger
- 2 tablespoons confectioners’ sugar
- This recipe is vegetarian
- Produce
- Ginger, fresh (2 tablespoons)
- Pumpkin puree (1 cup)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Allspice, ground (1/2 teaspoon)
- Baking soda (2 teaspoons)
- Baking spray (1)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (1 teaspoon)
- Cloves, ground (1/2 teaspoon)
- Confectioners’ sugar (2 tablespoons)
- Molasses, mild (1/2 cup)
- Salt (1 teaspoon)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (8 ounces)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 30, 2012 (3 months ago).
46 people saved this recipe.
