Saturday, October 26, 2013

Pumpkin Cake & Cream Cheese Frosting

Everyone loves a great pumpkin recipe.  This one is pretty darn good!  Thanks Aunt Shirley for sharing.





Cake:

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
4 eggs
1 cup vegetable oil  (I prefer corn oil)
2 cups sugar
1 can (15 oz) pumpkin
1 cup chopped English walnuts


Preheat oven to 350° . Sift flour, baking powder, salt, baking soda, and spices into a bowl. Add nuts.
In another bowl, combine eggs, oil, sugar and pumpkin. Mix and blend well until smooth. Add this mixture to the dry ingredients and mix well. Then spread evenly into a lightly greased 13 x 9 x 2 inch baking pan.
Bake 25 to 30 minutes. (In reality, you are going to have to bake for more than 30 minutes.  Mine took 47 minutes to be exact.)



Frosting:

1 (8 oz) package cream cheese
1/3 cup butter
1 Tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar  (If you want more of a cream cheese flavor use only 2 to 3 cups powdered sugar)


Combine cream cheese, butter, milk and vanilla into a bowl. Mix well; add powdered sugar gradually, beating after each addition. After mixed well spread on slightly warm cake. Cool and cut.

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