by Heather Harris Brady
Now I like a good four-page recipe probably more than the next girl, but there are times when you have to come up with something FAST. You found a slip at the bottom of the school backpack asking you to bring in something for the bake sale/party, you’ve been invited to a tailgate, or you just need cake like NOW.
This recipe is for those times. If you can stir you can make it. I promise. If you’re an experienced baker it’s still a lovely thing to throw together for a treat after working all day. It keeps well, it’s moist and velvety and it has that irreplaceable homemade thing going. It would also make a great Halloween dessert, just bake it in a round and drizzle a spider web-ish design in chocolate over the top. Boom.
Pumpkin Cake, Makes one 8″ cake or about 12 cupcakes
- 1 (15 oz) can pumpkin
- 2 eggs
- 2 c. flour
- 2/3 c. sugar
- 1/2 c. oil
- 1 t. fresh ground ginger
- 1 t. cinnamon
- 1 t. vanilla
- 1 t. baking powder
- 1/2 t. baking soda
- 4 oz 1/3-less-fat cream cheese
- 3 T. soft butter
- 1 t. milk
- 1 t. vanilla
- 2 c. powdered sugar
Preheat the oven to 350. Combine the pumpkin, eggs, sugar and oil. Stir together well.
Stir in the spices.
Then the flour, baking soda and baking powder.
Spread it evenly in a greased baking dish.
Bake for about 25 minutes, until the center springs back to the touch. Set it aside to cool to room temperature.
While the cake is cooling make the frosting. Combine the powdered sugar, butter and cream cheese in a mixing bowl.
Beat in the vanilla and the milk. Add a little milk if you need it to reach the desired consistency. Beat for two minutes.
Spread the icing on the cooled cake.
Refrigerate until ready to serve.
I sprinkled some candied nuts on top.
Keep leftovers refrigerated, and lightly covered.