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Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream

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“This is good for special occasions, only because this takes a little extra time for making the ice creme into cinnamon nutmeg ice creme. But it is good.”
READY IN:
1hr 58mins
YIELD:
1 13 x 9 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together.
  2. In separate bowl, beat butter and sugars 3 minutes.
  3. Add eggs (1 at a time) Beating well after each beat in pumkin.
  4. In measuring cup and buttermilk and vannilla.
  5. Into pumkin mixt.
  6. beat in flour mixt in 3 additions, alternating with buttermilk.
  7. Stir in nuts.
  8. Pour batter into greased and floured 13x9 pan.
  9. Bake 1 1/4 hours.
  10. Cool 10 minutes.
  11. Turn out on wire rack and dust with powder sugar.
  12. Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
  13. --------CINNAMON-NUTMEGICE CREME----------.
  14. SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
  15. ADD SPICES.
  16. STIR.
  17. REFREEZE.

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