This recipe for Pumpkin Tea Cake was handed down by my mother-in-law who was a wonderful cook. She specialized in comfort food, and I always enjoyed sharing a meal with her. She used to make this cake at Thanksgiving, and it would disappear quickly. I think what makes this different form other pumpkin cakes is the combination of spices.
It has a teaspoon each of cinnamon, cloves and nutmeg, and smells so good while it is baking.
Pumpkin Tea Cake Recipe
In a large mixing bowl, mix together:
3 Cups sugar
1 Cup vegetable oil
1 – 15 oz. can pumpkin puree
In another large bowl, sift dry ingredients together:
3 Cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. each: ground cinnamon, nutmeg and cloves
Add to pumpkin mixture, and mix together. Pour into greased and floured 10″ bundt cake pan, and bake in a preheated 350* oven for 1 hour and 15 minutes, or until cake tester comes out clean.
Cool for 20 minutes and then remove from pan and continue cooling.
Heat together 1/2 Tablespoon milk and 1/2 Tablespoon butter. Add 1 cup confectioners’ sugar, one half cup at a time. Flavor with 1/2 teaspoon vanilla. Spoon over cake.