This is a great anytime cake; perfect for dessert, an afternoon snack or even a slightly decadent breakfast. You won’t be able to identify the kick of cayenne—you’ll just notice that the cake is exceptionally flavorful.
| 2 | cups | all-purpose flour |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 2 | teaspoons | ground ginger |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground cardamom |
| 1/4 | teaspoon | cayenne pepper |
| 2 | cups | sugar |
| 1 | cup | vegetable oil |
| 4 | eggs | |
| 1 | teaspoon | vanilla |
| 1 | cup | cooked pumpkin* |
| 1 | cup | toasted walnuts, chopped |
| 1 | recipe | Ultimate Cream Cheese Frosting |
| .Canned pumpkin is acceptable, but roated pumpkin puree gives a wonderful flavor and texture. See How To Roast Pumpkins. |
Preheat oven to 350°
Grease and flour a 9x13x2-inch baking pan.
1. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, cardamom and cayenne together in a spacious bowl and set aside.
2. Beat the sugar, oil, eggs and vanilla together in the bowl of your electric mixer until smooth.
3. Add the pumpkin and mix well.
4. Set the mixer to medium speed, add half of the dry mixture and blend until incorporated. Add the remaining flour mixture and repeat. Do not overmix.
5. Stir in the nuts.
6. Pour the batter into the prepared pan and spread evenly. Give the pan a good bang against the counter to release any trapped air bubbles.
7. Place the cake pan on the middle rack of the pre-heated oven and bake for approximately 40 to 45 minutes, or until a knife inserted in the center comes out clean.
8. Remove the cake from the oven and cool to room temperature.
9. While the cake is cooling, prepare the frosting: Beat the butter and cream cheese with an electric mixer until smooth. Stir in the sugar and vanilla until blended. Do not overbeat.
10. Frost the cooled cake with cream cheese frosting and serve.
