Monday, October 14, 2013

Pumpkin Nut Cake

This is one of my favorite Fall pumpkin desserts full of pumpkin spices and cream cheese frosting.  If you like pumpkin, you'll love this.

4 eggs
1 (15 oz.) can pumpkin (Not the pumpkin pie in a can)
¾ cup oil
1 ½ cups sugar
1 tsp. vanilla
2 cups flour
½ tsp. Kosher salt
2 tsp.  baking powder
2 tsp. cinnamon
½ tsp. nutmeg
1 cup walnut pieces

Cream eggs, pumpkin, oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 inch baking dish and add the cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting.

Once the cake is cooled frost with the spicy frosting.

Nutmeg Frosting
1 (8 ounce) package whipped cream cheese
1 stick soft butter
2 cups powdered sugar
1 teaspoon nutmeg
1 teaspoon vanilla 

Using a hand mixer, beat the cream cheese and butter until they are well combined.  Add the vanilla and then add the powdered sugar and mix with the hand mixer until spreading consistency. Add your nutmeg and blend in well.  Spread on cooled cake.  The frosting makes it an exceptional cake.

This cake sure says that fall has arrived.  

Today is to be another nice fall day.  We sure have been blessed with a row of them.  Hope you have a great day and may God bless you and yours.

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