HELEN’S PUMPKIN CAKE
Category: Baked Goods
PlacerGrown ingredients used: Eggs Pumpkins Walnuts
Ingredients:
- 4 large eggs
- 1 1/2 cups sugar
- 2 cups fresh pumpkin puree
- 1 cup vegetable or canola oil
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon each ground allspice and ground ginger
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans
- Frosting
- 1/2 cup butter(room temperature)
- 3 ounces cream cheese(room temperature)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350º (325º if using a Pyrex glass pan). Set aside a 9-by-13-inch baking pan; do not grease. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until frothy. Add the sugar, pumpkin, oil, spice, and vanilla. Beat on low speed to combine, then increase to medium speed. Beat 1 minute. Addthe flour, baking powder, baking soda, and salt; beat on low speed 2 minutes. Add the nuts and stir to combine. Pour into the baking pan. Bake on the center rack for about 40 minutes, until the cake is golden brown, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack at least 1 hour before frosting. To prepare the frosting, beat the butter and cream cheese with an electric mixer until fluffy. Add the powdered sugar and vanilla and beat on low speed until fluffy. Add a bit more powdered sugar if necessary to make a stiffer frosting. This makes a tasty thin layer; you can double the frosting recipe and make an extra thick layer, if desired. Scrape the frosting into the center of the cake and, using a metal spatula, spread to the corners in an even layer. Store in the refrigerator and cut pieces right out of the pan. Makes 12 to 16 pieces