Grandma Helen’s Pumpkin Cake
🕒 Total Time: 55 minutes
🥄 Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
🥧 Recipe Yield: 1 cake (12 servings)
Description:
Indulge in the delightful flavors of fall with this scrumptious adaptation of a recipe from Penzeys Spices catalog, discovered in the local paper’s food section. Grandma Helen’s Pumpkin Cake is a true delight for the senses, evoking memories of cozy holiday gatherings and the comforting aroma of freshly baked treats. With a perfect balance of sweetness and spice, this moist and tender cake is sure to become a seasonal favorite.
Nutritional Information (per serving):
- Calories: 428.3
- Fat Content: 33.4g
- Saturated Fat Content: 9.7g
- Cholesterol Content: 98.6mg
- Sodium Content: 362.1mg
- Carbohydrate Content: 27.5g
- Fiber Content: 1g
- Sugar Content: 9.4g
- Protein Content: 5.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Eggs |
| 1/8 | Sugar |
| 2 cups | Fresh pumpkin puree |
| 1 cup | Canned solid-pack pumpkin |
| 2 1/2 cups | Canola oil |
| 1 tsp | Pumpkin pie spice |
| 2 tsp | Vanilla extract |
| 2 cups | Flour |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 3/4 cup | Walnuts |
| 1/4 cup | Pecans |
| 1/2 cup | Butter |
| 8 oz | Cream cheese |
| 1 cup | Confectioners’ sugar |
| 1 tsp | Vanilla extract |
Instructions:
-
Preheat your oven to 350 degrees Fahrenheit (or 325 degrees if using a Pyrex Glass pan). 🌡️
-
Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans. 🍽️
-
In a medium bowl with an electric mixer, beat eggs until frothy. 🥚
-
Add sugar, fresh pumpkin puree, canned solid-pack pumpkin, canola oil, pumpkin pie spice, and vanilla extract. Beat on low speed until combined, then increase to medium speed and beat for 1 minute. 🥄
-
Add flour, baking powder, baking soda, and salt. Beat on low speed for 2 minutes until well combined. 🥣
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Stir in walnuts and pecans until evenly distributed throughout the batter. 🌰
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Pour the batter into the prepared baking pan. 🍰
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Bake on the center rack of the oven for about 40 minutes (or 30 to 35 minutes for layers) until the cake is golden brown and the top springs back when lightly pressed. ⏰
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Let the cake cool in the pan on a rack for at least 1 hour before frosting. For a layer cake, let it cool for 15 minutes, then remove the cakes from the pans and let them cool completely before frosting. 🎂
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For the frosting, beat butter and cream cheese with an electric mixer until fluffy. Add confectioners’ sugar and vanilla extract, then beat on low speed until fluffy. Add more powdered sugar if necessary to achieve the desired consistency for frosting. 🧁
-
Store the cake in the refrigerator to maintain freshness. 🧊
Enjoy the warm, comforting flavors of Grandma Helen’s Pumpkin Cake, perfect for any autumn gathering or holiday celebration! 🍂🎃
