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.**
My Mother always made pumpkin cake... it was so delicious.. this one looks great. I love anything pumpkin too... Enjoy that cake and lick the plate... who's watching...lol Blessings!ReplyDelete
I know we would devour this cake in no time. It looks so moist and delicious!ReplyDelete
your cake looks wonderful....the moistness in it actually shows in the picture...and who doesn't love anything with cream cheese frosting...Thanks for sharing!ReplyDelete
Richella, can you use something other than a tube pan for this? It looks so yummy and I know it would be gobbled up in an instant in this household. My tube pan, though, is not always reliable. Help!ReplyDelete
I often make pumpkin bars with a cream cheese frosting so this cake seems like a welcome change while using some of the same ingredients we love. Thanks for sharing with us!ReplyDelete
Oh I love this and the cream cheese frosting sounds fabulous. I just usually do a simple glaze, but I would love the frosting even more. Thanks so much for linking to the Holiday Baking Party. Hugs, martyReplyDelete