Recipe: Pumpkin Cake

22 Nov

I love desserts, but I don’t always love making them.  Especially cakes, which can be time-consuming.  However, I prefer to make things from scratch.  Not only is this healthier, but the food tastes better, too.

With that in mind, I adapted this pumpkin cake recipe I think you’ll enjoy.  Children love it, too.  It’s a one layer cake in a pan, and the icing just glides over top.  No folding, separating eggs, or turning out a broken cake.  Honestly, I like the hearty flavor and moist texture of the pumpkin cake so much, the icing is almost optional.  Enjoy!

Cake:

  • 2 cups unbleached flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 4 eggs, lightly beaten
  • ¾ cup of canola oil
  • 1 15 ounce can of pumpkin

Preheat the oven to 350 degrees.  Grease a 13×9 inch cake pan or pyrex dish.  Set aside.

In a large bowl, sift together the dry ingredients.  In a medium bowl, combine the eggs, oil, and pumpkin.  Mix thoroughly with a hand-held mixer or wooden spoon.  Add the liquid mixture to the dry ingredients.  Mix until just combined (over-mixing will toughen the cake).   Pour into greased cake pan and bake for 30 minutes.  Let cool completely before icing.

Cream Cheese Frosting:

  • 6 tablespoons of butter, softened
  • 8 ounce package of cream cheese, softened
  • 1 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 ½ cups chopped pecans

With a hand-held mixer, combine thoroughly the butter and cream cheese.  Add sugar and vanilla.  Mix thoroughly.  Spread on top of cooled pumpkin cake.  Sprinkle pecans over the frosted cake.  Cut into squares to serve.

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One Response to “Recipe: Pumpkin Cake”

  1. mbordelon November 22, 2011 at 4:47 pm #

    Double yum….

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