Try this delightful pumpkin spice cake recipe, a perfect blend of cinnamon, pumpkin pie spices, and ginger with creamy pumpkin puree. Baked in a brick for a uniquely moist texture and topped with almond slivers, this cake is a true treat for any occasion. Ideal for those who love deep, rich flavors!
Ingredients:
- 220g all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 120ml vegetable oil
- 150g granulated sugar
- 340g canned pumpkin puree
- 2 large eggs
- 60ml milk (dairy or nondairy)
Instructions:
1. Preparation:
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until combined. Set aside.
- In a medium bowl, whisk together vegetable oil, granulated sugar, pumpkin puree, eggs, and milk until combined.
- Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
2. Assembling the Brick:
- Take your brick and butter it.
- Pour the mixture inside the bottom half of your brick and cover with the lid.
3. Final Cooking:
- Preheat the oven to 180°C.
- Bake your plumcake for 20 minutes with your brick closed with the lid.
- For decoration, you can add almond slivers for a few minutes with the lid open.
