Recipe: Pumpkin Cake

Pumpkin Layer Cake
by Jen Speaks

Makes two 9″ round layers

Preheat oven to 350 degrees. Lightly grease two parchment lined 9″ round layer cake pans.

Ingredients for cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon each of ground cloves, ground nutmeg, ground ginger
1/2 teaspoon salt
1 cup oil
1 15-oz can of pumpkin puree
3 extra large eggs, lightly beaten
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Blend dry ingredients in mixer at medium speed, until well blended. Add oil. Continue to beat until dry ingredients are moistened. Add pumpkin. Mix until blended. Add eggs and beat for one minute. Stir in raisins and nuts by hand if you chose to include them. Turn batter into prepped cake pans. Smooth tops. Bake for 40 minutes or until tester inserted in center of cake comes out clean. Cool on racks.

Ingredients for frosting
4 ounces softened cream cheese
1/3 cup softenend butter or margarine
1 teaspoon vanilla extract
dash salt
3.5 cups sifted confectioner’s sugar
1/4 cup chopped walnuts (optional)

Cream together cream cheese and butter. Add the vanilla and salt. Gradually add the confectioner’s sugar until the frosting is the right consistency. Add the nuts if you choose to include them.

You may have to double the frosting recipe if you tend to be more generous when you frost layer cakes. I usually have to double it.

I did double the frosting and had just enough for the middle layer and outside of the cake. I also cooked the cake for the full time and then let them cool ALL THE WAY. I then cut off the tops of the cake so they were perfectly flat when they were put on top of each other. I did not put a “crumb layer” of frosting on the cake, but the frosting still went on so well that it wasn’t necessary.

This is GREAT CAKE – very moist, VERY flavorful, and perfect for fall and winter.