Recipe from:Confessions of a Wannabe Baker

Carol’s Wedding Cake (Pumpkin Spice Cake)

Ingredients:

4 c. cake flour ( I made my own – I will explain in another post – but you can use store store bought too)

1 tsp baking soda

1Tbsp + 1tsp baking powder

1 tsp salt

2 tsp cinnamon (my teaspoons were not level – but not exactly heaping – I just was generous with the cinnamon)

1 Tbsp ground ginger

1 tsp nutmeg (I didn’t use fresh grated- I used from the jar)

1/4 tsp cloves

2 sticks butter – room temp

2 ½ cups packed brown sugar

4 eggs

1 c. buttermilk

1 and 1/2 c. canned pumpkin puree (generous with this measurement too)

Directions:

• Preheat oven to 350.
• Sift together flour, baking soda, baking powder, salt and spices – I sifted twice.
• In mixer on med- cream butter and brown sugar until fluffy.
• Add in eggs one at a time making sure each are incorporated and scrape sides in between each one.
• Reduce to low (make sure you do this – oops)
• Add flour mixture alternating with buttermilk. (Three batches of flour and two of milk – start and end with flour mixture)
• Beat until combined.
• Add pumpkin and beat until combined.
• Pour into a cake pan (I used wilton’s cake release, but you could just butter and flour your pan)
• Bake for 25-35 mins.
• (a 10” cake took about 32 mins , 8” – 30mins, 6” –27 mins and the 11x14 sheet cake was 34 mins)
• Let cool on rack completely before icing and filling.