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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years. Ingredients:
3 cups canned pumpkin |
2 cups sugar |
1-1/2 cups canola oil |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons ground cinnamon |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chopped pecans |
frosting: |
2/3 cup whipped cream cheese |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
3 to 4 teaspoons 2% milk |
pecan halves, optional |
Directions:
1. In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans.
2. Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired. Yield: 12-16 servings.
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