Spicy Pumpkin Cake

Spicy Pumpkin Cake


44 people made this

I promise your kids will never know there's pumpkin in this delicious spice cake. Cream cheese icing is good with this.

Lisa Yelverton

Serves: 16 

  • 1 1/4 cups (225g) shortening, such as butter or margarine
  • 2 eggs, beaten
  • 1 cup (220g) packed brown sugar
  • 1 1/4 cups (250g) white sugar
  • 425g cooked pureed pumpkin
  • 3 cups (375g) plain flour
  • 2 teaspoons bicarb soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup (55g) chopped pecans

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. Grease and flour a ring tin. Sift together the flour, bicarb soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
  2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared tin.
  3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews (1)


After the kids got over the fact that it was pumpkin. It seemed to vanish after that. Thanks for sharing this recipe. - 26 Sep 2014

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