Louise Meadow's Wonderful Pumpkin Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I consider this cake as the best pumpkin cake I have tasted. It is very moist with rich cream cheese frosting. The recipe makes a very generous amount of frosting. I generally save a little out for cupcakes another time. Ingredients:
2 cups flour |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
4 eggs |
1 cup salad oil |
2 cups granulated sugar |
2 cups canned pumpkin (not pumpkin pie filling) |
1 (8 ounce) package cream cheese, room temperature |
1/4 lb butter (1 stick) |
1 (1 lb) box powdered sugar |
2 teaspoons vanilla extract |
1 cup nuts, chopped |
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
2. Sift together into a medium bowl , the flour, cinnamon, baking soda, and salt. In a large bowl, combine the eggs, oil, and sugar.
3. Add the dry ingredients to the liquid ingredients along with the canned pumpkin. mixing well. Pour into prepared baking pan. Bake in prepared oven 40 minutes. Cool.
4. Combine frosting ingredients, mixing well, and frost cooled cake. Keep frosted cake refrigerated.
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