This recipe comes from the Sugar Maple Inn in Wagtail, Virginia. They serve tea every afternoon, and Holly delights in looking through the refrigerators for leftovers every day. This is one of their fall favorites and is in THE GHOST AND MRS. MEWER.
As you can see from the photos, the frosting recipe makes plenty of frosting. You really could get away with half the measurements but there are frosting lovers in my life. In fact one of them always says that cake is just there to hold the frosting.
It's a great cake to take to a party because it serves quite a few, and it contains all the flavors of the season. If you're having other desserts as well, cut the squares into one inch slices, and it will feed a lot of people. It cuts well, too.
Pumpkin Cake with Cream Cheese Frosting
(for people and dogs but only a tiny bite for dogs, please)
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon pink sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup sugar
1 cup dark brown sugar, packed
3/4 cup vegetable oil
1 1/8 cups canned pumpkin
3 eggs, room temperature
2 teaspoons vanilla
Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan.
In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Beat together the sugars, oil, and pumpkin. Beat in the eggs, one at a time and add the vanilla. Beat in the flour mixture 1/4 cup at a time.
Pour into the prepared pan and bake 30 - 35 minutes or until a cake tester comes out clean. Cool before frosting.
Cream Cheese Frosting
1 stick (8 tablespoons) butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Beat the butter with the cream cheese. Add the vanilla and beat. Add the sugar 1/2 cup at a time, beating in between.
|The batter is thick.|
|Pour into pan. It will even out.|
|It cuts very nicely!|