Pumpkin adds a warm, mellow taste to baked goods and makes them especially moist and luscious. This cake is lightly spiced to allow the flavor of the pumpkin through. It has a secret ingredient that gives it an interesting undertone—a touch of maple flavoring.
We’ve baked this cake a lot. Every time we have served it, folks have liked it. It’s moist without being heavy and sweet enough that it doesn’t need frosting. And without frosting, this makes a great busy day cake. If your kids don’t mind the nuts, they’ll like this cake.
3 1/2 cups cake or pastry flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 teaspoon maple flavoring
1 cup canned pumpkin
1/2 cup milk
1 cup walnut pieces
Preheat the oven to 325 degrees. If you are using a dark pan, preheat to 300 degrees.
1. Mix the flour, baking powder, baking soda, salt, cinnamon, and allspice tighter in a medium bowl. Set aside.
2. Cream the shortening and sugars together. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.
3. Add the maple and pumpkin and combine.
4. Alternately add the flour in three additions and the milk in two, starting with the flour. (Adding the flour and milk in stages will better balance the batter.) Add the nuts. Scrape the batter into a well-greased 8 1/2 x 13-inch pan.
5. Bake for 50 to 55 minutes or until the cake tests done. Cool on a wire rack. Serve warm or cold, plan or with whipped cream.