Pumpkin Spice Cake with Cinnamon-Nutmeg Ice Cream Recipe

Overview:

Indulge in the delightful flavors of fall with this Pumpkin Spice Cake accompanied by a creamy, aromatic Cinnamon-Nutmeg Ice Cream. While it’s perfect for special occasions, this recipe is straightforward to prepare and promises to be a crowd-pleaser with its rich, warm spices and comforting textures. Let’s dive into the details and make your dessert dreams come true!

Ingredients:

Additional Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 can (15 oz) canned pumpkin
• 1 cup buttermilk
• 1 tsp vanilla extract
• Chopped nuts (optional)
• Confectioners’ sugar (for dusting)

Instructions:

1. Prepare the Pumpkin Spice Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
   • In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon, allspice, clove, ginger, and nutmeg. Set aside.

2. Mix the Wet Ingredients:

   • In another bowl, beat together the softened butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
   • Add the eggs one at a time, beating well after each addition. Mix in the canned pumpkin until well combined.

3. Combine Wet and Dry Ingredients:

   • In a measuring cup, combine the buttermilk and vanilla extract.
   • Gradually add the flour mixture to the pumpkin mixture in three additions, alternating with the buttermilk mixture. Mix until just combined. Stir in chopped nuts, if using.

4. Bake the Cake:

   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve:

   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   • Once cooled, dust the top of the cake with confectioners’ sugar before serving.

6. Prepare the Cinnamon-Nutmeg Ice Cream:

   • While the cake is cooling, prepare the ice cream.
   • In a large bowl, soften the vanilla ice cream in the refrigerator for about 20 minutes.
   • Add the ground cinnamon and nutmeg to the softened ice cream and stir until well combined.

7. Chill and Serve:

   • Transfer the spiced ice cream mixture back into the freezer and let it firm up again before serving.
   • Serve generous scoops of the Cinnamon-Nutmeg Ice Cream alongside slices of the Pumpkin Spice Cake for a delightful dessert experience.

Nutritional Information (Per Serving):

• Calories: 7839.7
• Fat: 380.7g
  • Saturated Fat: 178.7g
• Cholesterol: 1592.4mg
• Sodium: 6796.1mg
• Carbohydrates: 1016.5g
  • Fiber: 51.9g
  • Sugar: 616.8g
• Protein: 134.8g

Final Thoughts:

This Pumpkin Spice Cake with Cinnamon-Nutmeg Ice Cream is a wonderful treat that captures the essence of autumn in every bite. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this recipe is sure to satisfy. The warm spices, moist cake, and creamy ice cream come together harmoniously, creating a memorable dessert that will have everyone asking for seconds. Enjoy the cozy flavors of fall with this irresistible dessert duo! 🎃🍨