Pumpkin Spice Cake (baked in a rosette pan)

Pumpkin Spice Cake (made in a rosette pan)

8 tablespoons (1 stick) chilled, unsalted butter, softened
1 ½ cups firmly packed brown sugar
2 eggs, lightly beaten
2 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon mace
½ cup milk
1 cup canned or fresh pumpkin puree
½ chopped pecans or walnuts
Confectioners' sugar, for dusting.

Preheat oven to 375° F. Butter a rosette pan.*
In the bowl of an electric mixer, beat butter until creamy. Gradually add brown sugar and beat on high speed until creamy and no longer granular, 6-7 min. Add eggs a little at a time, and continue beating until light and fluffy, 3-4 min. more. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and mace onto a sheet of waxed paper; sift again. Fold one-third of dry ingredients into butter mixture, then half the milk and half the pumpkin; sift again. Fold in remaining one-third of dry ingredients and the nuts until thoroughly blended. Pour batter into prepared pan and bake until cake springs back when touched and pulls away from sides of pan, 35-40 min. Let cake cool 5-10 min., then remove from pan. Transfer cake to a wire rack and let cool 1 hr. Dust with confectioners' sugar before serving.
Yield: Serves 12.
The recommended pan is an 11” ten-cup LaForme pan, called a “rosette” pan. LaForme’s older version of the rosette pan is 12” but holds just 5 cups. This recipe is “designed” to go into the larger capacity pan. Use any pan you have that will hold that amount and adjust the baking time to whatever degree necessary.
[Adapted for use with the deep Swiss-style, rosette pan from The Fanny Farmer Baking Book, by Marion Cunningham (Alfred A. Knopf, 1984)]

For another cake which can be made in this pan check the recipe for Sour Cream Coffee Cake.

This recipe has been kitchen tested.

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