This Pumpkin Spice Cake will fill your kitchen with the sweet smell of Fall baking! Submitted by Georgia Halavrezos, it is one of her family’s favourite treats.
3 cups All Purpose Flour
1 ½ tsp Cinnamon
1 ½ tsp Nutmeg
1 tsp Ginger
3 ½ tsp Baking Powder
1 tsp Baking Soda
¾ tsp Salt
¾ cup Butter, Softened
1 ½ tsp Vanilla
1 ½ cups White Sugar
1 can 19oz. / 540ml. E.D. Smith Pumpkin Pie Filling
¾ cup Milk
1 cup Chopped Nuts [Optional]
*In a large bowl, stir together flour, cinnamon, nutmeg and ginger, baking powder, baking soda and salt, and then set aside.
*In a large mixer bowl, cream butter and vanilla until light and fluffy. Next beat in the sugar.
*Add eggs, one at a time, beating well after each addition. Add and mix in pumpkin pie filling.
*Add dry ingredients to creamed mixture, alternately with milk, beginning and ending with dry ingredients.
*Stir in nuts (optional).
*Turn batter into greased 12 cup (3L) Bundt or ring pan.
*Bake at 350°F for 55 – 60 minutes or until done. Cool in pan 10 minutes. Remove from pan, cool completely before cutting.
Or, turn batter into greased 13x9x2 rectangular baking pan. Bake 45 – 50 minutes or until done. Cool in pan.