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Pumpkin Spice Cake

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Why I Love This Recipe

adapted from Better Homes and Gardens – Pies and Cakes, 1966

This makes a LOT of batter. I suffered through the mind-numbingly frustrating layering process for three pans of cupcakes for creativity’s sake, and poured the rest – still in the same layers! - in two 9x9 buttered & floured pans. I didn’t adjust the baking time, or the temperature – and maybe I filled the pans up too high (it was nearing midnight at this point) – so my cakes turned out hard around the edges, as the middle took very long to set. However, I’ll probably try this again with a cake pan instead of cupcakes because it's a great deal easier and I think the layering would look awesome in a layer cake. A layered layered cake. That’s just… too ridiculous. It MUST be done.

As for the taste, the pumpkin stands out, naturally, from all the spices, followed closely by the vanilla-y yellow cake. The butterscotch’s flavor was rather mild, but I think if I had used dark brown sugar it might have been more prominent. Maybe a splash of bourbon would have added some depth, too. At the very least, a glass of bourbon would have certainly helped keep the layering process fun. For what it's worth, everyone who tried these - from close friends & family to high-maintenance co-workers - loved them.

Ingredients You'll Need

½ cup butter
1 1/3 cups sugar
2 eggs
1 cup canned pumpkin
2/3 cup buttermilk or sour milk
1 ¾ cups flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
¼ teaspoon pumpkin pie spice


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