Purple-Ribbon Pumpkin Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. âDebby Powers, Ponte Vedra Beach, Florida Ingredients:
1 can (15 ounces) solid-pack pumpkin |
2 cups sugar |
4 eggs |
1 cup vegetable oil |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
cream cheese frosting: |
2 packages (3 ounces each) cream cheese, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
pecan halves, optional |
Directions:
1. In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat cream cheese until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Yield: 12 servings.
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