It just isn’t fall without a good old fashioned pumpkin cake!

I was so excited about the arrival of fall, I made pumpkin cake the minute I felt the temps drop.

You can see we still had flowers in the yard!

I usually serve this cake chilled, and I really enjoy the texture the buttermilk gives it.

If you don’t have buttermilk, there are several ways to substitute.  Here are a few:

• 1 cup milk + 1 Tbsp lemon juice – Allow mixture to stand 5 minutes before using.
• 1 cup milk + 1 Tbsp vinegar (white, apple cider or rice) – Allow mixture to stand 5 minutes before using.
• 1 cup milk + 1/2 Tbsp cream of tartar – Mix well.

TIP: When I buy buttermilk for a recipe, I pour the leftovers into ziplock bags in half-cup amounts and freeze to use later.

Enjoy! – The Recipe Wench

Old Fashioned Pumpkin Cake

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Serves	12+
Prep time	5 minutes
Cook time	1 hour
Total time	1 hour, 5 minutes
Meal type	Dessert
By author	Mrs. E. E. Higgins

This pumpkin cake is a delicious way to welcome Fall! Buttermilk gives the cake a delightful texture. Baked in a tube pan, this is a beautiful cake! Enjoy!

Ingredients

Cake

• 4 eggs
• 2 Cups sugar
• 1 Cup canola oil
• 1 Cup buttermilk*
• 1- 15 ounce can pumpkin
• 2-1/3 Cups all purpose flour
• 2 Teaspoons baking soda
• 2 Teaspoons cinnamon
• 1 Teaspoon cloves
• 1/2 Teaspoon salt
• 1/2 Teaspoon nutmeg

Frosting

• 1 Box powdered sugar
• 1/2 Cup (1 stick) unsalted butter
• 1/4 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 1/4 Cup milk
• 1/2 Cup chopped pecans

Note

*I love the texture buttermilk gives to this Old Fashioned Pumpkin Cake.  If you don't have buttermilk on hand, you can substitute with lemon and milk.  Take 1 Tablespoon lemon juice, add enough milk to measure 1 cup.  Let sit for 2 minutes.  There you go!

ENJOY! - The Recipe Wench

Directions

Step 1

Preheat oven to 350ºF and spray bundt pan with nonstick cooking spray. Mix buttermilk, eggs, sugar, oil and pumpkin until well combined. Whisk together flour, baking soda, salt and spices and combine with buttermilk mixture until smooth. Pour into prepared bundt pan and bake for about 45-60 minutes, or until toothpick inserted in middle of cake comes out clean. Allow cake to cool 10-15 minutes in pan then remove and allow to cool completely on wire rack.

Step 2

To make frosting, cream together all frosting ingredients, except for pecans. Mix until smooth. Spread on cooled cake and top with chopped pecans.