Wednesday, July 31, 2013

Pumpkin Cake


Sorry I haven't posted anything lately I've been busy caring for my adorable baby who is nice 5 weeks old and growing more beautiful each day. I finally got time today to bake this delicious Pumpkin cake which has been on my to-bake list for a year now. To make this cake I used a tin of puréed pumpkin I bought from Martha's Backyard but you can purée your own pumpkin if you can't find the canned stuff.

Pumpkin Cake

2 cups sugar
4 eggs
1 cups vegetable oil
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 3/4 cups (1-15 oz.) can pumpkin puree
1 teaspoon vanilla

Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add pumpkin and mix well. Pour into greased pan. 

Bake at 180C for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely. Frost with cream cheese Icing.

Cream Cheese Icing

1/2 cup (4 oz.) cream cheese,softened 

113 grams(1/2 cup) butter, softened

2 cups icing sugar, sifted

1 teaspoon vanilla

1/2 cup nuts, chopped (optional)

In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add icing sugar until desired consistency is achieved. Frost and top with chopped walnuts or pecans (optional) before icing sets.

Recipe source:

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