This November has been one of the most beautiful months I've ever seen. October this year had more than its share of grey days, but November has more than made up for that!
In these beautiful Autumn days, I just can't seem to get enough of foods made from pumpkin. So I pulled out an old recipe that I hadn't made for a long time, and I'm so glad to share it with you.
2 cups all-purpose flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups pumpkin purée (I used a can of Libby's solid pack pumpkin)
1 cup oil (I use vegetable oil)
Preheat oven to 350 degrees. Spray a tube pan with non-stick cooking spray.
Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, approximately 1 hour. (I start testing for doneness after 55 minutes of baking time.) Cool in pan for 10 minutes, then remove from pan and cool on wire rack. Frost when completely cool.
Cream Cheese Frosting
1 pound confectioners' sugar, sifted
8 ounces cream cheese, softened
1 stick (4 ounces) butter, softened
2 teaspoons vanilla extract
1 cup toasted pecans, chopped (optional)
Mix first four ingredients together thoroughly. Stir in pecans. Spread on a cooled cake.
Just looking at the photo makes me want to have another piece, so I'll forewarn you: bake this when you have lots of people with whom to share! Each slice is decadently good.
Do you have a favorite recipe for this time of year?
**I'm joining the Holiday Baking Party at A Stroll Thru Life.**