Thursday, April 29, 2010

Recipe: Pumpkin Cake

One of my favorite desserts to make is pumpkin cake.  It's similar to carrot cake, but without the hassle of shredding all those carrots.  It's a quick and easy recipe, and it's reasonably healthy, too.  Not only that, but everyone likes it, and I'm often asked for the recipe.  Without further ado, here you go:

Pumpkin Cake
2 cups sugar (I use half white, half brown)
3/4 cups unsweetened applesauce OR sour cream
1/2 cup vegetable oil
1 tsp vanilla
2 cups canned pumpkin
4 eggs
2 cups flour (I use half whole wheat)
1 T baking powder
2 tsp baking soda
1/4 tsp salt
1 T cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
Blend the dry ingredients together (except for the sugar).  Set aside.  Blend wet ingredients and the sugar; add dry ingredients and stir till combined.  Cook in a greased 9 by 13 pan for about 35 minutes or until a toothpick inserted near the center comes out clean.

Frost with the following (you might have leftover frosting):

Cream Cheese Frosting
2 8-oz packages of cream cheese
1 stick (1/2 cup) butter
1 tsp vanilla
2 cups powdered sugar
Soften the cream cheese and butter in the microwave.  Cream together.  Stir in the vanilla.   Gradually beat in the powdered sugar until the frosting is the desired consistency (a lot of times I only need 1 1/2 cups of the sugar).

Enjoy. :)

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