Pumpkin Cake

Oxmoor House
one 2-layer cake


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1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/2 teaspoon baking soda
1/2 cup buttermilk
2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup chopped pecans
1 whole nutmeg, grated (optional)


Combine butter and sugar, beating well. Add egg and pumpkin; beat well.

Dissolve soda in buttermilk; stir well. Combine 1 3/4 cups flour, baking powder, salt, and cinnamon; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge pecans in remaining 1/2 cup flour, and fold into batter.

Pour batter into 2 well - greased 8-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Spiced Whipped Cream between layers and on top of cake. Sprinkle nutmeg over top of cake, if desired.

Created date

February 2010