Pumpkin Cake recipe from 1937

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This moist, fluffy, and delicious Pumpkin Cake recipe appeared in the Kusko Times of Takotna, Alaska on December 3, 1937.


Topped with a maple cream cheese frosting, it is the perfect dessert for the fall season.

 



INGREDIENTS


Cake:

  • ½ cup unsalted butter (113g)
  • 1 ½ cups sugar (300g)
  • 2 eggs, well beaten
  • 2 ¼ cups all-purpose flour (270g)
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup cooked pumpkin puree
  • ¾ cup milk
  • ½ teaspoon baking soda

Frosting:

  • 8 oz. soft cream cheese (227g)
  • ½ cup unsalted butter (113g)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 3 cups powdered sugar (375g)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 8-inch layer pans

Cake:

  1. In a large mixing bowl, cream butter.
  2. Add sugar gradually while continuing to cream thoroughly.
  3. Blend in well-beaten eggs.
  4. Sift flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  5. Mix pumpkin puree with milk. Stir until well combined, then stir in baking soda.
  6. Add flour mixture to the batter alternately with the pumpkin mixture.
  7. Divide batter evenly between two 8-inch layer pans.
  8. Bake in a preheated oven at 350°F/175°C for 23-27 minutes.
  9. Cool in pans for 15 minutes, then fully cool on cake racks.


Maple Cream Cheese Frosting:

  1. Beat cream cheese, butter, vanilla, and salt until smooth.
  2. Add icing sugar ½ a cup at a time mixing well between each addition.
  3. Mix in cinnamon.
  4. Stir in maple syrup.
  5. Test for taste and texture. Add more icing sugar, cinnamon, or syrup if desired.

Once the cake layers have cooled, ice as you like.


Enjoy!


Notes:

- The original recipe called for ½ cup of nut meats. I opted to omit them, but if you want to add nuts, they are added to the batter as the last step before adding the batter to the pans.


Original newspaper clipping:

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