I remember the first time the autumn air turned crisp enough to justify turning on the oven in the middle of the afternoon. Grandma would pull out her worn index card for this pumpkin spice cake, the edges soft and stained with vanilla from years of use. It wasn’t about fancy decoration; it was about the scent of cloves and cinnamon warming the whole house, promising a slice of comfort after school.
This recipe is a testament to the “old way” of baking—simple ingredients brought together with care to create something lasting. The pumpkin keeps the crumb incredibly tender, while the soaking of the raisins ensures every bite is juicy and sweet. It is a humble loaf that needs nothing more than a dusting of sugar or a pat of butter to be perfect.
A Treasure from the Recipe Box
This isn’t a cake that demands attention with mile-high frosting; it earns its place on the table through pure flavor and reliable texture. You will love how the spices—cinnamon, nutmeg, and cloves—bloom together to create that quintessential fall aroma that feels like a warm hug.
It is sturdy enough to slice for a picnic yet delicate enough for Sunday tea. Because it relies on oil and pumpkin puree, it stays moist for days, making it a wonderful gift for a neighbor or a treat to keep on the counter for unexpected guests.
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Pumpkin Spice Cake
- Total Time: 1 hour 20 mins
- Yield: 1 loaf (10 servings)
- Diet: Vegetarian
Description
This tender and fragrant pumpkin spice loaf captures the essence of autumn with its warm blend of cinnamon, cloves, and ginger. Perfectly moist thanks to the pumpkin puree and plumped raisins, it is a timeless heritage recipe that offers a comforting slice of home in every bite.
Ingredients
- 15 ounces 100% pure pumpkin puree
- 1 cup dark or golden raisins
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup avocado or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
Instructions
- Place raisins in a small bowl and cover with hot water; let soak to plump while preparing the batter.
- In a large bowl, use an electric mixer to beat together the granulated sugar, brown sugar, oil, and eggs until smooth and glossy.
- Stir the pumpkin puree and vanilla extract into the wet mixture until fully combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.
- Pour the liquid ingredients into the dry ingredients and mix gently until just combined, being careful not to over-mix.
- Drain the raisins and pat them dry with a paper towel, then gently fold the raisins and chopped walnuts into the batter.
- Pour the batter into a greased loaf pan and bake at 325°F (165°C) for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
To ensure the most tender crumb, bring your eggs to room temperature before starting the recipe. If you prefer a more decorative finish, a simple dusting of powdered sugar over the cooled loaf adds a beautiful touch without overpowering the spices.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need from the Pantry
To bake this cake, we rely on staples that you likely already have tucked away in your cupboards. Quality matters here, as simple recipes have nowhere to hide.
- Pumpkin Puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling which has added sugar and spices.
- Raisins: We use standard dark raisins, but golden raisins work beautifully too. The secret is in the soaking.
- Sugars: A blend of granulated sugar and light brown sugar gives us the perfect balance of sweetness and moisture.
- Oil: I prefer avocado oil for its neutral taste and nutritional value, but canola or vegetable oil are traditional choices that work just as well.
- Spices: The heart of the cake. We use a blend of cinnamon, allspice, nutmeg, ginger, and a pinch of ground cloves for that authentic spice cake flavor.
- Walnuts: Chopped walnuts add a lovely crunch, though they are entirely optional if you prefer a smooth crumb.
How to Make It
Step 1: Plump the Fruit
Start by placing your raisins in a small bowl and covering them with hot water. Let them sit and plump up while you prepare the rest of the batter. This vintage trick ensures they stay juicy and don’t pull moisture from the cake itself.
Step 2: Mix the Wet Ingredients
In a large bowl, use an electric mixer to beat together the granulated sugar, brown sugar, oil, and eggs until the mixture is smooth and glossy. Add the pumpkin puree and vanilla extract, mixing again until everything is fully blended.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and your spices—cinnamon, allspice, nutmeg, ginger, and cloves. Sifting them together ensures there are no lumps of baking powder and the spices are evenly distributed.
Step 4: Combine the Batter
Pour the liquid ingredients into the dry ingredients. Mix gently until just blended; be careful not to over-mix, or the cake may become tough. Drain the raisins and pat them dry with a paper towel, then gently fold them and the chopped walnuts into the batter.
Step 5: Bake to Perfection
Grease a standard loaf pan with a little oil. Pour the batter in and smooth the top. Bake at 325°F (165°C) for about 1 hour. You’ll know it’s done when the edges brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Secrets for the Perfect Loaf
One of the most important things to remember with this cake is to avoid over-mixing. Once the flour is added, mix only until the streaks of white disappear. This keeps the crumb tender and soft, just like Grandma’s.
Also, ensuring your raisins are dry after soaking prevents them from making the batter too wet around the fruit. If you are interested in keeping your baking ingredients at their peak, you might find our guide on fruit fresh helpful for storage tips.
Make It Your Own
While this recipe is a classic, there is always room for a little personal touch. If you aren’t fond of raisins, dried cranberries make a tart, festive substitute that pairs wonderfully with orange zest.
For a different texture, try swapping the walnuts for pecans or even pumpkin seeds. If you enjoy baking with vegetables to keep cakes moist, you might also love our purple carrot cake for a colorful twist on a traditional favorite.
Simple Ways to Serve
This cake is humble enough for breakfast but special enough for dessert. I love serving thick slices slightly warmed with a pat of good butter melting into the crumb.
For a holiday gathering, place it on a platter alongside a rustic Irish apple cake to offer guests a choice of comforting, spiced treats. It also travels well, making it ideal for potlucks or school bake sales.
A Slice of Heritage
Baking this pumpkin spice cake connects us to the kitchens of the past, where time slowed down for a moment and the focus was simply on sharing something good. We hope you add this to your personal collection of classic recipes and bake it for someone you love.
This recipe was inspired by a lovely version found at Tori Avey, adapted here for our small-batch kitchen. We’d love to see how your loaf turns out! Share a photo with us on Facebook or tag us on Instagram. You can also find more inspiration on our Pinterest boards.
