I had to make a baked good for a bake sale that my floor at Kennestone was doing to raise money for the Heart Walk. I chose a Pumpkin Cake. Coincidentally, I got this recipe from a cookbook that I bought from a fundraiser for last year's Heart Walk. Let me just say two things: SIMPLE AND DELICIOUS. I am a person that is obsessed with all things pumpkin, so when I was introduced to this recipe last year, I rose to the challenge. Here is my masterpiece (yes, I had to dress it up for a picture), topped with cream cheese icing. I sliced it up and bagged it for the sale. Sold out in no time. :)
Recipe, you ask??? Why, of course!!!
Pumpkin Cake w/ Cream Cheese Icing
Cake:
3 cups sugar
3 1/2 cups flour
1 cup cooking oil
1 can pumpkin
1 1/2 tsp. cinnamon
6 eggs
2/3 cup water
1 cup chopped nuts, toasted
1 1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. cloves
1 tsp. nutmeg
Stir together oil, sugar, water, eggs, and pumpkin. Add flour sifted with dry spices to first mix. Bake at 350 degrees for 1 hour in Bundt pan or two loaf pans.
Icing:
1/2 stick butter, unsalted
1 8-oz. cream cheese, softened
1 box confectioner's sugar
1 tsp. vanilla
Cream butter and cheese. Add sugar and mix until well blended. Add vanilla and stir well. Frost cake when cooled. Sprinkle top with toasted chopped nuts.
(The only thing I changed was instead of using cloves and nutmeg, I used 1 1/2 tsp. of pumpkin pie spice.)
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