Pumpkin spice cake
This is a delightful recipe that I found on a message board, no source given. If anyone can alert me to where it came from, I would love to give the person credit. I made only one small change -- instead of 1.5 cups of canned pumpkin, I went ahead and used the whole 15 oz. can.
This recipe turns out a very moist cake with a nice pumpkin flavor. The icing might have been a tad too sweet for me, but I've never been a big icing fan. I brought it in for a co-worker's birthday, and everyone else seemed to like it well enough. I had at least three people request the recipe almost immediately. And my co-worker kept the cake protectively at her desk and threatened anyone who tried to take more than one piece.
Pumpkin spice cake
Cake
1/2 cup butter
1 1/2 cups sugar
2 eggs
15 oz. can of pumpkin
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
Spice Frosting
1/2 cup packed brown sugar
6 tbsp butter
4 tbsp milk
1/2 tsp cinnamon
dash of ginger & cloves (I did about 1/2 tsp of each)
1 tsp vanilla
2 cups icing sugar (also known as powdered sugar or confectioner's sugar)
Directions
-- Cream butter,sugar,eggs,pumpkin and vanilla together.
-- In a separate bowl, mix together flour, baking soda, salt and spices. Add dry ingredients to wet; blend well.
-- Bake at 375 degrees in a greased and floured 9x12" pan for 20 to 25 minutes. The batter will be pretty thick, so make sure you spread it evenly around the pan.
-- After cake has cooled, frost with frosting.
Directions for frosting
-- Make this once the cake has cooled, since you need to put it on the cake right away.
-- Combine brown sugar, butter, milk & spices in a saucepan. Heat & stir until the mixture bubbles.
-- Remove from heat and stir in the vanilla.
-- Slowly beat in 2 cups of icing sugar.
-- Pour and spread icing onto the cake quickly.
Comments (4)
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I made this last weekend and it was FABULOUS. I highly recomend it. I used a cream cheese icing. Thanks for the recipe!
Posted on October 3, 2005 4:57 PM
Awesome! I'm glad you enjoyed it. And yeah, I had the same thought -- cream cheese icing it is next time!
Posted on October 3, 2005 7:27 PM
I just read this cake recipe today. I happened to have all the ingredients on hand. It tasted pretty darn good. Thanks for sharing.
If you like pumpkin, here's an easy pumpkin dip I stole from an acquaintance:
Pumpkin Dip
1 15-ounce can pumpkin pie filling (or use a can of plain pumpkin with cinnamon, nutmeg and/or ginger to taste)
2 boxes of cream cheese
2 cups of powdered sugar
Mix. Tastes great on cinnamon graham crackers. Looks cute in a small pumpkin that has been hollowed out and carved into a serving bowl. Just don't cut jack-o-lantern eyes in the serving pumpkin. The dip will spill out. ;)
Posted on October 6, 2005 12:24 AM
I take it you learned about not carving the eyes out from experience? Sounds like something I would do :-) Thanks for the dip recipe! I'll definitely check it out. And, as always, I'm thrilled you liked the recipe!
Posted on October 7, 2005 11:04 PM