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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A nice moist cake. Ingredients:
1 cup unsalted butter, softened |
1 1/2 cups sugar |
1 1/2 teaspoons pumpkin pie spice |
4 large eggs |
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 1/2 cups pumpkin puree |
1 tablespoon lemon juice |
1/2 cup chopped pecans |
Directions:
1. Preheat the oven to 350*.
2. Lightly butter a (9 x 13 baking pan. cream butter, sugar and pumpkin pie spice until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to the butter alternating with addition of pureed pumpkin and lemon juice.
5. Stir in pecans.
6. Spread batter evenly into prepared baking pan and bake 30-35 minutes (or until toothpick inserted into center comes out clean).
7. Allow the cake to cool.
8. Spread frosting on the cake and if desired garnish with candied ginger.
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