During the Gilded Age, pumpkin was a versatile ingredient, appearing in various desserts beyond the traditional pie. This pumpkin cake recipe reflects that creativity, utilizing cake flour for a lighter texture and incorporating warm spices like cinnamon and nutmeg to enhance its flavor profile. The addition of chopped walnuts adds a delightful crunch, making each bite a perfect combination of moist cake and nutty goodness.
This pumpkin cake is not just a dessert; it’s a slice of history that brings warmth and nostalgia to your table. Perfect for Thanksgiving or any fall gathering, it embodies the spirit of celebration that characterized the Gilded Age while delighting modern palates with its rich flavors and textures. It is interesting to note that there are no traditional pumpkin spices in this dish. Enjoy this timeless recipe that promises to be a hit at your next gathering!
Pumpkin cake is a delightful autumn treat that captures the essence of fall flavors and the rich culinary history of America. This recipe, from “The Gilded Age Cookbook” by Becky Libourel Diamond, not only serves as a delicious dessert but also pays homage to the era’s innovative approach to cooking.
Gilded Age Pumpkin Cake
Equipment
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs beaten
- 1 cup pumpkin puree
- 3 cups cake flour
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup milk
- 1 cup walnuts chopped
- 1 tsp. maple extract
Maple Butter Frosting
- 6 tbsp. unsalted butter softened
- 3 1/2 cups confectioners sugar
- 3 tbsp. milk
- 1/2 tsp. vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F Grease* and flour two 9-inch round cakepans and set aside.
- Beat butter in a large bowl with an electric mixer until creamy. Add granulated sugar, brown sugar, eggs, and pumpkin and mix well.
- Sift together flour, baking powder, and baking soda. Add them alternately with milk to the butter mixture. Fold in walnuts and maple extract.
- Pour batter into cake pans and bake for 30-40 minutes. Cool on wire racks for 10 minutes, then remove from pans to cool completely. Frost with maple butter frosting.
Maple Butter Frosting
- Combine all ingredients in a large mixing bowl. Beat with an electric mixer until creamy, adding another tablesppon of milk if necessary to achieve a good speading consistency.
