Pumpkin Spice Cake
1/2 cup unsalted butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp fresh ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
1 can pumpkin pie filling, 30 ounce size (about 18 ounces by volume)
confectioners' sugar for dusting, or glaze or frosting
Preheat oven to 350°F.
Generously grease and flour a 9-inch 2-piece tube cake pan or Bundt pan.
Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, and spices. Heat pumpkin pie filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling.
Spoon batter into pan and bake at 350°F for 50 to 60 minutes, or until a skewer or cake tester inserted near center comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.
1 cup sugar
1 egg
1 cup raisins
1 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp fresh ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
1 can pumpkin pie filling, 30 ounce size (about 18 ounces by volume)
confectioners' sugar for dusting, or glaze or frosting
Preheat oven to 350°F.
Generously grease and flour a 9-inch 2-piece tube cake pan or Bundt pan.
Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, and spices. Heat pumpkin pie filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling.
Spoon batter into pan and bake at 350°F for 50 to 60 minutes, or until a skewer or cake tester inserted near center comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.
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