Tuesday, October 9, 2007
Maple Frosted Pumpkin Cake
This cake makes me feel cozy. I know that sounds funny but make the cake and tell me what you think. I am not a big fan of spice cake but this is an exception. The spice in this cake is very mild. The icing is a perfect combination. We have decided that this will be the cake we serve at Thanksgiving.
For the cake::
3 large eggs
2 cups light brown sugar
2/3 cup light olive oil ( I used vegetable oil)
1 15-oz can cooked pumpkin (or two cups of fresh cooked pumpkin)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon sea salt
Preheat oven to 350 degrees F.
Prepare a 10 x 13" baking pan
Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
In a separate bowl, whisk together the dry ingredients (the flour & sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.
Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
Cool on a wire rack while you make your frosting.
Maple Cream Cheese Icing:
8 oz. softened cream cheese
3-4 tablespoons softened unsalted butter
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)
Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.
When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.
Here is the original recipe. This is a great website.