Tuesday, November 07, 2006

Psst! Norbert!

This one's for you. It's really easy. I don't even get out the power tools when I make the cake, although I use the mixer for the frosting.

Pumpkin cake

2 c. flour
1 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. powdered ginger
1/2 t. ground cloves
1/2 t. ground nutmeg
4 eggs
1 c. vegetable oil
2 c. sugar
1, 15-ounce can of pumpkin

Frosting
4 oz. softened cream cheese, or you can use neufchatel if you like it tangy
1/4 c. softened butter
1/2 t. vanilla
1 1/2 t. milk
2 c. sifted powdered sugar.

Preheat oven to 350.
For cake: Combine dry ingredients. In a separate bowl, mix eggs, oil, sugar and can of pumpkin until well blended. Mix in dry ingredients. Pour in a 9 x 13 pan and bake for 25-30 minutes or until cake is not jiggly and a toothpick in the center comes out clean. Let cool completely before frosting.

Really.

Let cool completely before frosting. Or else the frosting melts and gets all gloppy and ... not so pretty.

Frosting: Beat cream cheese, butter, milk and vanilla. Add in sifted powdered sugar and continue beating. If it looks a little thick, add a tiny bit more milk until it's the consistency you like.

For extra-festive occasions, I like to put some fall-colored sprinkles on the top.

Bon appetit!

9 comments:

Lanea said...

Oh man that looks good. I might just have to make that and bring it to the Knitters Review retreat this weekend . . . I do travel with baked goods, you know. And crockery.

Aidan said...

I'm picking up the cream cheese on the way home! I thank you, Myfanwe thanks you, and, most emphatically, Norbert thanks you!

meg said...

It's one of my standby desserts because it's stupid-simple to make - plus, it's got pumpkin in it, and pumpkin is an orange vegetable, it's good for you! Enjoy, y'all.

mlj1954 said...

My darling daughter was 16 when she first had this cake, looked at all the ingredients (anything over 3 was a stretch for her), bought a yellow cake mix and added all the spices and pumpkin. It is her trademark. If she is really be daring, she will use a spice cake or carrot cake.
It is a wonderful thing.

anne marie in philly said...

thanks for sharing.

I have just discovered my spouse likes pumpkin cake (he ate some of his sister-in-law's homemade pumpkin roll).

guess what I will be doing this weekend?

the fiddlin' fool said...

Glad you are going to get some use out of the recipe. I personally love baking on the weekends.

Anonymous said...

Mmm. Yummy!

The recipe is much like the Pumpkin Roll i make every year. I've been using a recipe from "Libby". Everyone loves it so much i often have to make 2 or 3 of them.

For the roll, the icing just gets slathered on and then rolled up inside. So good!

~Suz~

Aidan said...

I made it yesterday afternoon for Shabbas dinner. It was a huge hit. Norbert will be writing to you via e-mail to express his thanks.

it is so good I decided to make it for Thanksgiving this year. Accompanied by a scoop of Baskin Robbins' pumpkin ice cream and maybe a dollop of ginger whipped cream!

mc78 said...

Thanks for the recipe! I am one of the stupid-simple. I made a test cake for my friends that I ate myself and made another for Thanksgiving that I left at the dinner with deep regrets.