It is the time of the year for pumpkins. If you have some pumpkin fresh or frozen you need to use up, pumpkin spice cake is a delicious way to do it--one of my favourites, anyway. When I was a girl, I often asked for pumpkin cake instead of chocolate for my birthday! Odd, I know.
I recently made up this recipe, which comes from a very old magazine clipping of my mom's. I'm not sure if it is the recipe she used to make for me, but it was very good, rich, moist and spicy. And I only used canned pumpkin! Some day, I'll have a garden of my own and I'll be able to use my own pumpkins for baking. For now though, canned is all right.
Pumpkin Spice Cake.
4 eggs, room temperature
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2 cups sugar
1 cup vegetable oil
2 cups of pureed pumpkin (I used more like 2 1/2 cups)
Pecan or walnut halves
1. Preheat oven to 350 degrees F. Stir together flour, baking soda, salt, and spices.
2. With an electric mixer, beat eggs and sugar until light and fluffy. Beat in oil and pumpkin and blend well.
3. At low speed, beat in the flour mixture until just combined.
4. Pour into a greased 9 inch tube pan. Bake about 1 hour, or until surface springs back when gently pressed.
5. Cool cake in pan. Remove to a plate, and frost with Cream Cheese Frosting. Decorate with nuts.
Cream Cheese Frosting
3/4 cup cream cheese (6 oz)
1 tsp vanilla
2 1/2 to 3 cups icing sugar
1. In medium bowl, with electric mixer at medium speed, beat cheese with vanilla until creamy.
2. Gradually beat in sugar until desired consistency is reached.
3. Spread over cake, making swirls with a knife.