1. Preheat oven to 350 F. 2. Grease on 13x9 inch pan or two 8-inch round cake pans. 3. In a large bowl, beat softened butter for 30 seconds with mixer. 4. Gradually add the sugars. 5. Mix for three minutes. 6. Add eggs and blend for a few more minutes until the mixture lightens in color.
7. In a second large bowl, sift together flour, salt, baking soda, and spices. 8. In a third bowl, stir together the pawpaw pulp, lemon juice, and vanilla. 9. Alternate mixing the dry and wet ingredients into the butter mixture. [start and end with the dry ingredients]
10. Stir in the nuts and raisins. 11. Spread evenly into pan(s)
12. Bake in round pans for 25 minutes, a rectangular pan for 40-45 minutes. 13. Frost with pawpaw cream cheese frosting
Pawpaws have their own unique flavor, but they’re a little bit mango, a little bit banana, and a little bit créme brulée! Pawaw’s tropical flavors make an ideal pairing for classic spice cakes. And speaking of spice – this recipe uses spicebush (Lindera benzoin) to achieve those wonderful warm flavors we love in the fall. Want to know more about pawpaws? Explore below!