When Knitting Was a Manly Art

A large part of yesterday was spent up in Washington at the Cedar Creek Grist Mill for their yearly Cider Press. They ran out of apples and cider before they ran out of people and some folks went home empty handed.

And a recipe for very simple Pumpkin Cake that’s perfect for this Halloween holiday and one that gets raves from everybody that’s tried it (and no.. It’s not one of mine).

Pumpkin Cake with Cream Cheese Frosting

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
4 large eggs
1 cup vegetable oil
1 2/3 cups granulated sugar
1 (15-ounce) can plain pumpkin puree

Frosting:
6 tablespoons unsalted butter, softened
1 ½ cups confectioners’ sugar
1 (8-ounce) package cream cheese, cut into 8 pieces and softened
1 teaspoon vanilla extract

1. For the cake: Adjust oven rack to middle position and preheat oven to 350 degrees. Grease and flour 13 by 9 inch baking pan. Whisk flour, baking powder, baking soda, salt and spices in bowl. With electric mixer on medium-high speed, beat eggs, oil and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool completely.

2. For the frosting: With electric mixer on medium-high speed, beat butter and confectioners’ sugar until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Cake can either be turned out onto a serving platter and frosted or left in pan and frosted.

Popularity: 37% [?]