Pumpkin Cake with Cream Cheese Frosting

Ingredients

2 3/4 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup butter
3 cups sugar
3 eggs
2 teaspoons vanilla
1 (15-oz.) can of pumpkin
Cream Cheese Frosting (recipe follows)
3/4 cup walnut pieces, optional 

 

 

Cream Cheese Frosting
 
Ingredients:
2 (8 ounces, each) packages of cream cheese, softened
2 sticks butter, softened
2 (1-pound, each) boxes confectioners' sugar
2 teaspoons vanilla 

 

Procedure

Preheat oven to 350° F. In a medium-sized bowl, sift together dry ingredients: flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Set aside. In a large bowl, place butter and sugar and beat together with an electric mixer until light and fluffy. Add the eggs one at a time to the wet ingredients (large bowl), beating in each addition. Stir in the vanilla. Stir 1/3 of the flour mixture (from Step 2) into the wet ingredients (large bowl), then 1/2 the can of pumpkin. Follow that with 1/3 flour mixture, then the rest of the pumpkin and then the remaining flour mixture (dry ingredients). Spray the cake pans with nonstick cooking spray. Divide the batter between the two cake pans and spread out evenly with a rubber spatula. Bake the cakes for 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans on a wire rack for a minute and then turn out the cakes from the pans onto the racks. Let cool completely. Frost with Cream Cheese Frosting. 

 
Cream Cheese Frosting  
Directions:
Place the cream cheese and the butter in a bowl. Beat with electric mixer until soft and evenly combined. Add the confectioners' sugar and vanilla and beat until combined and smooth.
Tip: A teaspoon of fresh lemon juice added to the cream cheese frosting punches up the flavor.

 

POSTED BY BALARNEY

Serving Information

• Serves: 24
• Fat: g
• Calories: