Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 297.
What says Fall better than pumpkin? This is a wonderful loaf cake that combines the flavor of pumpkin with ginger and other spices. It is good for breakfast or anytime for that matter. It also makes a nice gift.
2 cups sifted all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. powdered ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. dry powdered mustard
4 oz. (1 stick) unsalted butter
1 1/2 cups granulated sugar
1/3 cup strong prepared black coffee
1 cup mashed pumpkin
7 oz. (2 cups) pecans, cut or broken into large pieces
Preheat oven to 350.
Butter a loaf pan that has the capacity for 7 cups (9x5x3 or similar); dust with fine, dry bread crumbs. Set aside.
|Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and mustard. Set aside.|
|Cream the butter in a mixing bowl and add the sugar.|
|Add the eggs and beat to mix.|
|On low speed, add about half of the dry ingredients.|
|Add the coffee.|
|Add the remaining dry ingredients, beating until mixed.|
|Add the pumpkin. Mix well (scrape the sides of the bowl as necessary)|
|Remove the bowl from the mixer stand and stir in the pecans.|
|Pour the mixture into the prepared loaf pan. Use a spatula and form a trench down the middle which will prevent the middle from rising too high.|
Cool in the pan for 10-15 minutes and transfer to a cooling rack to cool completely.