Pumpkin Spiced Cake by Poppy N Williams
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan
2 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups mashed pumpkin
1 1/4 cups granulated sugar
3 large eggs
Chopped Pistachio Nuts for topping
Preheat oven to 350°F. Butter and flour 9″ round pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake for 20 minutes then sprinkle pistachio on top of it then bake again until a wooden pick or skewer inserted in centre of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.