Recipe: Pumpkin Spice Cake
Posted by Chef Jim on April 15, 2010 | Comments Off
Here’s what you need:
2 cup all-purpose flour
2 cups sugar
1 tablespoon cinnamon, ground
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1 15 oz. cans pumpkin, solid-pack, canned
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 ounce cream cheese, at room temperature
1 cup powdered sugar
1/3 cup butter, at room temperature
Here’s how to make it:
Preheat the oven to 350. Grease a 15-112 x 10-112 x 1 inch baking sheet. Stir in flour, sugar, baking soda and powder, salt, and spices. Add pumpkin, eggs and oil and beat until blended. Stop the mixer and fold in the raisins.
Spread the batter in the prepared baking pan and bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack.
Beat cream cheese, powdered sugar and butter in a medium bowl to blend. Use a drop or two of both yellow and red food coloring to tint the icing orange. Spread the frosting over the cake in a thin layer and refrigerate to help set. Cut cake into bars and serve.
Tags:Dessert, Pumpkin, Spice Cake, Thanksgiving recipes
Filed Under: Recipes
