Pumpkin Spice Cake
This is a tweaked version of the recipe that ran in The Washington Post in 1936 -- perhaps the first in print to join the words "pumpkin" and "spice" in modern harmony. The original called for shortening, a full teaspoon of ground mace, raisins and for the cake to start in a cold oven; the result was a somewhat dense loaf with an overwhelming taste of that spice.
Here, we've used unsalted butter, reduced the mace to 1/4 teaspoon, added chopped crystallized ginger and placed the cake in a preheated oven; the result was moister and taller.
The cake can be wrapped and stored at room temperature for up to 5 days. The cooled cake, wrapped well in plastic wrap, can be frozen for up to 3 months.
Ingredients
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg, at room temperature
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea or table salt
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cloves
- 3/4 cup (215 grams) canned or cooked pumpkin puree
- 1/4 cup (60 milliliters) whole milk
- 1/4 cup crystallized ginger (45 grams), finely chopped
Directions
Step 1
Position a rack in the middle of the oven and preheat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan (preferably glass) with oil and dust lightly with flour.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, beat the butter on medium speed until lightened, about 2 minutes. Add the sugar and beat on medium until well incorporated, about 2 minutes, stopping to scrape the sides and bottom of the bowl as needed -- the mixture will be grainy. Add the egg and beat on medium speed until well incorporated and a bit fluffy, about 2 minutes, stopping to scrape the sides and bottom of the bowl as needed.
Step 3
In a medium bowl, sift together the flour, baking powder, cinnamon, salt, mace and cloves. In a large liquid measuring cup or bowl, whisk together the pumpkin and milk until combined.
Step 4
With the mixer on medium-low speed, alternate adding half of the flour mixture, followed by half of the pumpkin mixture to the butter mixture, beating until incorporated; scraping down the sides and bottom of the bowl as needed. Repeat with the remaining flour and pumpkin mixtures to form a thick batter. Stir in the crystallized ginger until evenly distributed.
Step 5
Transfer the batter to loaf pan and use a small offset spatula or spoon to smooth out the top. Bake for 45 to 55 minutes, or until a tester inserted into the center of the cake comes out clean. The cake will be lightly browned at the edges and may develop a crack on top.
Step 6
Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake and cool directly on the rack for at least 20 minutes before serving. Let cool completely before storing.