AMISH PUMPKIN CAKE
Moist and tender, From-Scratch Amish Pumpkin Cake is the perfect snack cake or after-dinner dessert throughout the year.
Servings: 1 cake
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup lard, or solid vegetable shortening
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1½ cups homemade pumpkin puree, or 1 (15 ounce) can
- 1 teaspoon vanilla extract
- confectioners' sugar for dusting
Instructions
- Pre-heat oven to 350°F and generously grease a 12-cup bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, allspice, cloves, cinnamon, nutmeg, and ginger to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the lard and sugar on medium speed until fluffy scraping down the sides as necessary.
- Reduce the speed to medium-low and add in the eggs one at a time, mixing just until combined before adding the next.
- Scrape down the sides and add the pumpkin and vanilla, beating just until combined. Reduce the mixer to low and add the flour mixture in three additions. Scrape down the sides and mix for a few seconds longer just until a few streaks of our remains.
- Transfer the batter to the prepared bundt pan. Tap the sides of the bundt to settle the batter and smooth the top with a spatula.
- Bake for 60 to 75 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan until warm enough to handle, 20 to 30 minutes.
- Gently use your hands to slightly pull the cake away from the pan, working your way around the entire pan.
- Invert onto a cooling rack and pull the pan away from the cake. Allow cake to cool completely on the cooling rack.
- Gently dust with confectioners' sugar.