Pumpkin Swirl Cake
1⁄2 C Butter at room temperature
2 large Eggs
2 Tsp Vanilla Extract
1 1⁄2 C Cake Flour
1 3⁄4 Tsp Baking Powder
1⁄2 C Skim Milk
1⁄2 C Pumpkin Puree
1/8 Tsp grated Nutmeg
1/8 Tsp ground Clove
1⁄4 Tsp ground Allspice
1 Tbsp Brown Sugar
Icing Sugar for dustingPreheat oven to 325 degrees Fahrenheit. Grease and flour a 10” round cake tin.
Cream butter and sugar in a clean dry mixer. Add eggs, one at a time, until well combined each time. Add vanilla extract and combine well. Add flour in 3 equal batches making sure to combine smoothly each time. Add milk and combine until smooth.
Remove 1⁄2 C of white cake batter, place in a separate bowl and mix remaining ingredients together until smooth.
Place 1⁄2 the amount of white batter in cake tin, followed by pumpkin mixture and finishing with the remainder of the white cake batter into the same tin. Run the pointy end of a chopstick randomly through the mixed batters until you see a swirl pattern – don’t over do it. Gently jiggle the pan on a counter to evenly level the cake batter.
Place the tin on a tray and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool on a cooling rack before removing cake from tin. When cake is fully cooled, dust cake with icing sugar using a fine sieve.