Pumpkin Cake With Molasses Cream Cheese Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe was adapted from Homemakers magazine. It was a big hit at Thanksgiving! Ingredients:
2 cups (500 ml) all-purpose flour |
2 tsp (10 ml) baking powder |
1 tsp (5 ml) baking soda |
1 tsp (5 ml) salt |
2 tsp (10 ml) cinnamon |
1/2 tsp nutmeg |
1 cup (250 ml) vegetable oil |
2 cups (500 ml) granulated sugar |
4 eggs |
3 cups (750 ml) pureed unsweetened pumpkin |
2 pkgs 8 oz (250 g) each brick-style cream cheese |
3 tbsp (45 ml) fancy molasses |
3 cups (750 ml) icing sugar |
Directions:
1. Stir flour with baking powder, baking soda, salt and spices. Reserve. Preheat oven to 350F (180C). Grease two 8-in (23-cm) or 9-in round cake pans.
2. Combine oil and sugar using electric mixer; mix on medium speed for 1 minute. Still mixing, add eggs, one at a time. Increase speed to high and beat for 2 minutes. Add dry ingredients in 3 additions, scraping down bowl with a rubber spatula after each addition. Stir in pumpkin.
3. Scrape equal amounts of batter into each cake pan. Bake in preheated oven for 35 to 45 minutes or until a tester inserted in centre comes out clean. Cool in pan for 5 minutes; remove and cool to room temperature on rack.
4. Beat cream cheese with electric mixer until smooth. Add molasses and half the icing sugar. Mix on low speed until combined. Add remaining sugar and mix until combined; increase speed to high and beat for 1 minute or until very smooth.
5. Spread just enough frosting over bottom layer to cover well. Top with second layer and spread top and sides with remaining frosting, swirling frosting to decorate.
6. Top with desired garnish; pumpkin seeds, sprinkles, chopped up skor bar....etc.
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