Pumpkin Buttermilk Cake

I have baked so many spice cakes over the years it becomes difficult finding something to say that sets them apart. I suppose the obvious difference here is the buttermilk and pumpkin combination which lends the cake a lovely texture and good keeping quality. I would absolutely make this again, though I'm not sure I would use a raisin/pear filling as it is expensive, and more work than a layer of frosting.

This would work well as a sheet cake adorned with little more than a dusting of icing sugar. I did a cream cheese/maple frosting outside that was nice, but again, a bit expensive for such a plain cake. Penuche is always a winner with spice cakes-maybe next time.

I took the basic recipe from Better Homes and Gardens Pies and Cakes, 1966 edition


You Will Need:

1/2 cup unsalted butter at room temperature
1 1/3 cups granulated sugar
2 large eggs
1 cup tinned pumpkin drained 30 minutes to remove excess moisture (you'll be shocked how much there is)
2/3 cup buttermilk
1 3/4 cup plain flour
2 teaspoons baking powder
1 teaspoon bicarb
1 teaspoon salt
2 teaspoons mixed spice
1/4 teaspoon ground ginger

Grease and flour 2 8 inch round cake tins or a 9x13 pan.  Preheat the oven to 350 degrees F.

Cream together the butter and sugar until light. Beat in eggs one at a time. Combine pumpkin with buttermilk. Sift dry ingredients together. Add, alternating with the pumpkin/buttermilk mixture. Don't overbeat it. Pour into pans. Bake about 30 minutes for rounds, 40-45 for sheet.