What You Need:

2 1/2 C cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger, ground
1/2 tsp. nutmeg, ground
1 1/2 tsp. cinnamon, ground
1/2 tsp. cardamom, ground
1 C unsalted butter, room temperature
2 tsp. vanilla extract
2 C brown sugar, packed
4 eggs, room temperature
1 C pumpkin puree
1/2 tsp. cream of tartar

How to Make It:

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.
Place the butter into a large mixing bowl and beat with an electric mixer until creamy.
Pour the brown sugar 1/2 C at a time being sure to beat well each time.
Pour in the vanilla extract and continue beating for 2 minutes.
Separate the eggs into two separate bowls setting the whites off to the side.
Beat the egg yolks slightly then add them to the butter mixture and mix to combine.
Place the pumpkin puree into the butter mixture and continue beating until smooth.
Beat in the flour mixture 1/3 at a time and only mixing until moist.
Place the cream of tartar into the bowl with the egg whites.
Beat on low speed until soft peaks begin to form when beaters are lifted out.
Fold into the batter.
Heat the oven to 350 degrees.
Coat a 10 in tube pan with a non stick cooking spray.
Spread the batter evenly into the prepared pan.
Bake 40 minutes or until the top springs back when lightly touched with a finger.
Cool well before cutting into slices.

16 Servings

The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.