Pumpkin Tea Cake Recipe
This Pumpkin Tea Cake Recipe is a family favorite. The cake bakes up moist and it keeps well… wrap it tight and keep a loaf in the refrigerator for drop in guests.It also works very well as a hostess gift….
This basic Pumpkin Tea Cake Recipe is a snap to put together, and it tastes like fall…spicy and sweet, with just enough pumpkin to make it Halloweeny. This was my son’s favorite cake when he was little, so I made it for his birthday every year. (I’ve even baked it into the shape of a castle!)
Pumpkin Tea Cake Recipe
Notes
The basic recipe makes~about 8 1/2 cups of batter, which converts to-
1~ 9" x 2" round cake pan
1~ 9" x 9" x 1-1/2" square pan
1~ 9" x 5" x 3" loaf pan
12~ cupcakes or mini bundt cakesIt takes 12 cups of batter to make a standard Bundt Pan... you can do math, and increase the ingredients by 1 1/2 ...
OR...
and this is much easier.... double the recipe, and then use the extra to make cupcakes. Baking time will adjust with the amount of batter... a 9 x 9 pan will take 1 hour... add more time if you are doubling the recipe
Cupcakes should take 20 minutes.
Keep looking... stab it with a toothpick (if the pick comes out clean...cake is done)
Ingredients
- 2 cups Sugar
- 1 cup Oil
- 3 Eggs
- 2 cups Canned Pumpkin
- 3 cup Unbleached Flour
- 1 tsp Baking Soda
- 3/4 tsp. Baking Powder
- 2 tsp. ground Cinnamon
- 1 1/2 tsp Nutmeg
- 1 tsp Cloves
- 1/2 tsp Mace
- 1 tsp ground Ginger
Instructions
- Preheat the Oven to 325 degrees Fahrenheit
- I find this easiest in a Stand Mixer, but you can do it by hand....
- Put the Oil and Sugar in the bowl...mix until combined.
- Add the Eggs... beat until light in color... maybe 2 -3 minutes at medium speed
- Add the canned pumpkin....mix well.
- In a bowl or measuring cup, combine the dry ingredients (that's all the rest of the stuff)... just whisk to combine.
- Add the flour to the pumpkin mixture slowly (while beating on low)
- When blended completely, pour into pan
- Bake 1 hour
- Let cool in pan for 15 minutes before removing the cake from the pan.
- Decorate powdered sugar, or your favorite frosting
Pumpkin Tea Cake Sizes and Baking Times
1~ 9″ x 2″ round cake pan
1~ 9″ x 9″ x 1-1/2″ square pan
1~ 9″ x 5″ x 3″ loaf pan
12~ cupcakes or mini bundt cakesIt takes 12 cups of batter to make a standard Bundt Pan… you can do math, and increase the ingredients by 1 1/2 …
OR…
and this is much easier…. double the recipe, and then use the extra to make cupcakes. Baking time will adjust with the amount of batter… a 9 x 9 pan will take 1 hour… add more time if you are doubling the recipe
Cupcakes should take 20 minutes.
Keep looking… stab it with a toothpick (if the pick comes out clean…cake is done)
Fall Decor Plates are Perfect for Serving Pumpkin Tea Cake
Autumn Dessert Plates, Set of 4
222 Fifth Autumn Celebration Dessert/appetizer Plates – Set of 4 – for Thanksgiving – 6 1/4Pumpkins Set of Appetizer / Dessert Plates
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