Total Time
1hr 55mins
Prep 40 mins
Cook 1 hr 15 mins

Maida Heatter

Ingredients Nutrition

Directions

  1. Position oven rack in the center of oven; preheat oven to 350°; butter a 9x5 loaf pan; dust it all over with fine, dry breadcrumbs; tap over a piece of paper to shake out excess; set aside.
  2. Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and mustard; set aside.
  3. In a big bowl of an electric mixer, cream the butter; add in sugar and beat to mix.
  4. Add eggs and beat to mix.
  5. On low speed, add half of the dry ingredients, scraping the bowl with a rubber spatula.
  6. Beat only until barely incorporated; mix in the coffee.
  7. Add the remaining dry ingredients and beat only until incorporated; add the pumpkin and, scraping the bowl as needed, beat only until incorporated; remove bowl from mixer.
  8. Stir in pecans.
  9. Turn mixture into prepared pan; smooth the top.
  10. Then, with the back of a spoon, form a trench down the middle, about ½ to 1 inch deep; the trench will prevent the middle from rising too high, although it will rise some anyhow and form a crack down the length of the cake (it is supposed to).
  11. Bake 1 hour and 10-15 minutes, until the top feels slightly firm to touch and a cake tester comes out clean.
  12. Cool cake in pan for 10-15 minutes; cover the pan with a rack, turn over the pan and the rack, remove the pan, cover the cake with another rack, and very carefully turn over again, leaving the cake right side up to cool.

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