Gentle Friends, with it being Fall (or at least Fall in my head!!) I am ready for Fall treats and Fall flavours.... and what is more Fallish than Pumpkin!! I found this recipe somewhere on the internet, and for the life of me I can't find the original source, so I can't link back, so if this is your recipe please let me know and I'll make sure to give credit where credit is due!! I think it was from a Message board, but couldn't swear to.... here's a snap of the cake...
... it did call to be baked in a tube pan, my pan of choice, and it called for this icing, and although it looks a bit on the sloppy side, it's one of the most delicious pumpkin cakes I've ever had!!! I sent most of it off with Rico to work and have had two requests for additional cakes - so I guess it's a major winner!! Here's the original recipe as I copied it...
4 eggs beaten separately (room temperature)
2 C White sugar
1 C Vegetable oil
2 C A/P Sifted Flour
2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Salt
2 C Canned Pumpkin
Mix eggs with sugar, slowly add oil. Sift together flour, soda, cinnamon and salt. Add slowly to liquid mixture. Add ion pumpkin. Mix well. Pour into a lightly greased and floured tube or bundt pan, bake 350 60 minutes or until toothpick comes out clean. Cool at least 3 hours before frosting.
1 8oz cream cheese (room temperature)
1 stick butter (room temperature)
1 box Powdered Sugar
2 tsp Vanilla
Blend together until smooth, frost only a very cooled cake. Add nuts if desired.
This cake is very moist.
Now, the only change I made to this basic recipe was to use my pumpkin spice mix in place of the cinnamon. Nex time I would up the spice to 4 tsp of spice and although I didn't add nuts this time I would absolutely next I make this cake. Also, I checked the cake at about 50 minutes and it was done, so start checking on the early side to make sure not to scorch the cake. It's a super cake and you will not be disappointed!!
That's about it for today sports fans, thanks for stopping by do stop again!!