An easy to make cake that is moist, light and full of the fall spices we all love so much! In my books, if it’s made with buttermilk then I’m sold!
1 ½ cups granulated sugar
1 cup tinned pumpkin or homemade puree**
½ each vegetable oil & buttermilk
1 ¾ cups unbleached flour (you could substitute some wholewheat flour)
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. each salt, cinnamon, nutmeg, ground cloves & allspice
¼ tsp. baking powder
Preheat the oven to 350 F. Either spray a 9” square cake pan with non-stick cooking spray or grease & flour the pan.
In a large bowl, beat together the sugar, eggs, pumpkin, oil & buttermilk with a whisk, until smooth. Stir together flour, baking soda, salt, spices & baking powder; sprinkle over the pumpkin mixture & stir until blended.
Pour batter into the prepared pan & place in the oven for approximately 35 minutes or until the cake springs back when lightly touched. Let cool in the pan on a rack. Using a small sieve, dust top of cake lightly with the icing sugar.
To make homemade pumpkin puree, click Making Pumpkin Puree.