I’ve been baking and baking over here, looking for the perfect pumpkin bread recipe. After several attempts with no success, I made one last ditch effort before throwing in the towel (or throwing a pathetic, whiny fit). This time, I modified a bread recipe to make a cake and added icing. Success! This pumpkin cake is rich and velvety. It beats a brick of pumpkin bread any day.
1/2 cup shorting or butter
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
1/4 cup milk
2 cups of self-rising flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon cloves
2/3 cup of chopped pecans
candy corns or pumpkins for garnish
For the frosting you’ll need: 8 oz cream cheese, 1 teaspoon vanilla, 3 Tablespoons butter, 1 Tablespoon milk, 1.5 cups powdered sugar
Directions: Preheat oven to 325 degrees F. In a large mixing bowl, combine the dry ingredients (flour, baking powder and spices) and set aside.
In a separate bowl, combine the eggs, vanilla, sugar, milk, and canned pumpkin. Add to the dry ingredients and mix until well combined. Pour into a lightly greased cake pan.
Bake for 20 to 25 minutes, until done. Allow to cool.
While the cake cools, make the icing. Simply combine the ingredients in a bowl. Then ice the cake and add the candy corns for garnish.
Save a big slice for me!
Other posts you may enjoy: