Friday, October 21, 2011

Recipe...Pumpkin Spice Cake

Fall is here...time to make the Pumpkin Spice Cake...

This is my go-to recipe, as it is versatile and adaptable.  You can bake it as a jelly roll, using pumpkin cream cheese as the filling; you can bake it as a snack cake for those kids of yours who want something sweet, but yet you want to sneak in a little of those veggies; or you can bake up a sheet cake, frost with cream cheese frosting, and have something that is awesome for any occassion.


Step #1: Preheat over to 350 degrees.

Step #2: Spray baking pan so nothing sticks.

Step #3: Bring out your large mixing bowl.  Whisk together your dry ingredients:
- 2 cups All-Purpose Flour
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon Powdered Ginger
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg

Step #4: Make a hole in the center of your dry ingredients.  Carefully add in your wet ingredients, whisking together just enough to combine:
- 4 Large Eggs
- 1 cup Vegetable or Canola Oil
- 1 can (15 oz) Solid Packed Pumpkin (do not use Pumpkin Pie Mix)

Step #5: Pour the batter into your pan and bake 30-35 minutes...or until a toothpick inserted into the middle of the cake comes out clean (time dependent on the baking pan you use and the heat of your oven).

Step #6: Let cool on a wire rack, trying to keep your husband/kids away from it so you can frost it (if needed)...I have not always succeeded in the last part of this step.
***Variation:  Through in a handful of mini chocolate kids will thank you for it!


In your mixing bowl, beat together:
- 8 oz Cream Cheese, softened
- 1/2 cup UnSalted Butter, softened
- 1 teaspoon pure Vanilla Extract
- 1 tablespoon Milk

Once combined, slowly add:
- 4 cups Powdered Sugar
It's best if you don't add all the Powdered Sugar at once...I usually do about one cup at a time, making sure to blend completely between additions.  Add more milk if necessary.
***Variation would be to use Orange Juice instead of the milk...complements the flavor of the cake.


Theodora quilts said...

good morning Toni thank you for following me on twitter ,I also have a blog and you can follow me there too,I don't twitter to much,I love to make cakes also,but I don't blog about cooking to much ,I also used to live in Pasadena about 18 years ago ,I do miss California ,but now we are in Athens, Greece hope you stop by and visit my blog.

Heather Chaulk & Little Miricals said...

That recipe sounds yummmy!!!!!!