Pumpkin Spice Cake

Mmmm . . . I made this cake a few years ago for a family get-together, and though some of you may be “pumpkined out” by now, I have been craving this pumpkin-maple combo for the past several weeks. I think it’s so pretty too!

I’m thinking about baking this to add to our Thanksgiving Feast this week. My brother, his lovely fiance, and her three sisters will be joining us for the second consecutive year. Maybe it will become tradition{them coming, not the cake}? It would be a great one. I love having at least one family member near, when the rest are all soooo far away!

The Cake
3 cups all-pupose flour
3 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup butter, softened
3 eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp. vanilla extract

The Frosting
11 oz. cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powered sugar, sifted
2 1/2 tsp. maple flavoring

Preheat oven to 325 degrees. Grease and flour two 9″ round pans. Combine flour, baking powder, spices, soda, and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Add pumpkin, evaporated milk, water, and vanilla. Gradually beat in flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely. Frosting: beat all ingredients in large mixer bowl until fluffy. Cut each cake in half horizontally with a long serrated knife. Frost between layers and on top of cake. leaving sides unfrosted. Garnish with nuts, if desired.

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In case you don’t follow the lovely blog of JDC, you might like to check out these free printables for Thanksgiving! So pretty and fun!

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