Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Donnell's Orange-Pumpkin Spice Cake 3.7 (57) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Servings: 12 This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert. Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 3 cups sugar 6 large eggs 1 ½ teaspoons pure vanilla extract Zest of 1 orange ½ cup buttermilk ½ cup canned pumpkin Orange Glaze Directions Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze. Rate it Print