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
3 eggs
1 – 15 oz. can pumpkin puree
Set aside.
***
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.
***
Glaze Recipe
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.
Enjoy!
Sharing with:
Mary…it looks just delicious, very moist, too. I love recipes that have been handed down, it means they are tried and true! Thanks for the recipe.
XO,
Jane
Your cake looks so delicious I can almost smell it!
That looks really good. Thanks for sharing.
Mary, this is the most beautiful fall cake! I will certainly make this… and soon!
It looks so moist. Oh YUMMY!
I hope you will share this at ON THE MENU MONDAY. Link goes live Sundays at 8:00 pm.
Mary, This looks so fabulous! I love the idea of a tea cake!!! It looks so moist … so delicious!
Thanks for sharing this beautiful dessert at ON THE MENU MONDAY!