You are here

Pumpkin Spice Cake

Western.Chefs's picture
Ingredients
  Seedless raisins 1 Cup (16 tbs)
  Muscat raisins 1⁄2 Cup (8 tbs)
  Walnuts 1 Cup (16 tbs)
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cloves 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Canned pumpkin 1 Pound (1 can)
  Salad oil 1 Cup (16 tbs)
For cream cheese frosting
  Cream cheese 8 Ounce (1 package)
  Butter/Margarine 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Confectioners sugar 1 Pound
Directions

GETTING READY
1. Preheat oven to 350F.
2. Take a 13-by-9-by-2-inch baking pan and grease well.
3. Coarsely chop raisins and walnuts.

MAKING
4. Into large bowl sift flour with baking soda, salt, cloves, cinnamon and ginger and toss lightly adding raisins and walnuts to combine.
5. In large bowl of electric mixer, at high speed, beat eggs until thick and yellow.
6. Gradually beat in sugar until thick and light.
7. At low speed, beat in oil and pumpkin to blend well and gradually stir in flour mixture until well blended.
8. Turn into prepared pan and bake 50 minutes until surface springs back when gently pressed with fingertip.
9. Let it cool completely in pan placed on wire rack.
To make Cream Cheese Frosting :
10. In a medium bowl, with electric mixer at medium speed, beat the cream cheese with butter and vanilla until creamy.
11. Add confectioners' sugar and beat until light and fluffy.

FINALIZING
12. Loosen edge of the cake with a spatula and invert on cake plate.

SERVING
13. Frost with Cream-Cheese Frosting spreading thickly over top of cake making decorative swirls with knife.
14. Cut into squares and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
3.833335
Average: 3.8 (12 votes)