Pumpkin Spice Cake (Makes One Loaf)
The cake can be wrapped and stored at room temperature for up to 5 days. The cooled cake, wrapped well in plastic wrap, can be frozen for up to 3 months.
5 tablespoons plus 1 teaspoon (1/3 cup) unsalted butter, at room temperature
1 cup sugar
1 large egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
3/4 cup canned or cooked pumpkin purée
1/4 cup whole milk
1/4 cup crystallized ginger, finely chopped
Preheat the oven to 180 degrees. Grease an 22cm-by-11cm loaf pan (preferably glass) with baking spray .
Beat the butter in the bowl of a stand mixer or hand-held electric mixer on medium speed for a few minutes, until lightened.
Add the sugar and beat on medium speed for a few minutes, until well incorporated (the mixture will be grainy); stop to scrape down the bowl.
Add the egg and beat (medium speed) for a few minutes, until well incorporated and a bit fluffy; stop to scrape down the bowl.
Sift together the flour, baking powder, salt, cinnamon, mace and cloves on a sheet of parchment or wax paper.
Combine the pumpkin and milk in a large liquid measuring cup, stirring to incorporate.
On medium-low speed, alternately add half flour mixture and then half the pumpkin mixture, beating until incorporated.
Repeat with the remaining flour and pumpkin mixtures to form a thick batter. (This mixing can be done by hand as well.)
Stir in the chopped crystallized ginger so it's evenly distributed.
Transfer the batter to loaf pan, smoothing it evenly.
Bake (middle rack) for 55 minutes, or until a tester inserted into the centre of the cake comes out clean.
The cake will be lightly browned at the edges and may develop a crack on top.
Transfer (in the pan) to a wire rack to cool for 10 minutes, then dislodge and cool the loaf directly on the rack for at least 20 minutes before serving.
Cool completely before storing.
The Washington Post