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.
PUMPKIN SPICE CAKE
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 chips...you kids will thank you for it!
CREAM CHEESE FROSTING
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.