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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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This cake is perfect for the Thanksgiving dessert table. This recipe made the rounds at my mother's workplace. Ingredients:
2 cups sugar |
4 eggs |
1 cup oil |
2 cups flour |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2 teaspoons baking soda |
2 cups canned pumpkin |
1 (8 ounce) package cream cheese, softened |
1/2 cup margarine, softened |
2 teaspoons vanilla extract |
1 (1 lb) box powdered sugar |
chopped pecans (for garnish) (optional) |
Directions:
1. Mix sugar and eggs in large bowl. Pour in oil, beating at medium speed until well blended, about 3 minutes.
2. Mix dry ingredients together, then add them to batter.
3. Add pumpkin and mix at slower speed until blended. Pour mixture into well-greased and floured tube pan.
4. Bake at 350 degrees F for 1 hour. Cool on wire rack before adding icing.
5. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth. After icing the cooled cake, sprinkle top with nuts if desired.
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