Thursday, November 17, 2011

Pumpkin Spice Cake

Baking is one of my favorite pastimes, especially in the fall and winter. On a recent day off, after running errands and doing a few chores, I whipped up this pumpkin spice cake. I've made it before with the honey frosting called for in the recipe, which is excellent, but this time I didn't have cream cheese, so I topped it with a simple confectioner's sugar glaze instead. The next day I shared it with my coworkers. It was a hit! This is an easy recipe, so give it a try and wow your friends and family.
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Pumpkin Spice Cake

1) Preheat oven to 350 degrees F. Butter a 9" square cake pan.

2) In a medium bowl, whisk 2-1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1-1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg and 1/8 teaspoon each of allspice and cloves (or use 1 tablespoon pumpkin pie spice instead of the spices listed above). 

3) In a large bowl, whisk 2 large eggs, 1-1/2 cups sugar, 1/2 cup unsalted butter (melted), and 1 can (15 oz.) solid-pack pumpkin puree. Mix until combined. Add dry ingredients to pumpkin and mix gently until smooth.  
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4) Spoon batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out clean with a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan and cool completely, right side up, on rack.

5) Spread top of cooled cake with honey frosting or drizzle with a simple confectioner's sugar glaze.

To make the honey frosting, combine in a medium bowl 1/2 cup of very soft unsalted butter, 1 bar (8 oz.) very soft cream cheese (regular or reduced fat) and 1/4 cup honey. Whisk until smooth. 

Recipe from Everyday Food

3 comments:

  1. This looks divine- I will have to make it for Thanksgiving!

    ReplyDelete
  2. mmmmm...looks so good. My kids would love this and the house would smell delicious!

    ReplyDelete

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