Pumpkin Cake with Maple Nut Frosting
Pumpkin Cake3 cups sifted cake flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cardamon
1 1/4 cups canned pumpkin
1/2 cup milk
1/2 cup shortening
1 1/2 cups sugar
3 eggs
Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375ºF.) 35 minutes or until done. Frost with Maple Nut Frosting. Two 9-inch Layers
Maple Nut Frosting
1/4 cup butter or margarine
2 cups sifted confectioner's sugar
3 tablespoons hot water
1/4 teaspoon maple flavoring
1/4 cup chopped walnuts
Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Spread over tops and sides of Pumpkin Cake. Sprinkle top edge of cake with nuts. Frosting for tops and sides of two 9-inch Layers
posted by Kirkkitsch @ 6:00 AM
2 Comments:
This recipe is soooooo tasty. I ran to my recipes to see if it was the same. It IS. These are a fall staple here. Only thing...don't eat TOO much. It does wonders for the digestive system, what with the pumpkin and all.
Ragdoll-
Oh good! So you've made it before, huh? I thought it sounded really great. I recently had some pumpkin bread and it was dynamite! I bet the cake is just the same. Though I am not a big maple-flavor fan, in the right quantity on the right item, it can be gooood! Lol! Thanks for the tip about not eating too much! The last thing I need is an overzealous digestive system! Been there. Done that. ;)
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