July 3, 2017

Pumpkin Cake With Cream Cheese Frosting




Are you a seasonal baker or cook?

I will tell you a little about myself.

Most organized, great chefs use food that is in season or they cook what goes with the traditions of that time of year.

Myself on the other hand, you could say I cook against the mainstream of whats popular. To me food has meaning, feeling, nostalgia and memories.

When I decide what to cook I have to see what is happening for that day etc. So if my boys are out of town for some reason and I am having a sappy day, then I make their favorite food, not sure why???? I guess it consoles me (weird)!!!

Then lets say its a rainy day, so for sure its going to be soup and cornbread, maybe homemade cinnamon bread too.

Of course there is the deal when I have certain foods in the fridge that need to be used up. Such as sauces that make great for homemade pizza, or berries that call for cobbler. You get the picture...

So the reason for this recipe I am about to share was that my mom, when she made us Sunday dinner, usually made these and they were sooo...good. So since it was Sunday and I was cooking it was only fitting that they must be baked on Sunday in honor of my mum!

I know this has stretched your mind and you are wondering if I still have mine :-), Put a little feeling and effort into your meals, they taste so much better!!




CAKE
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
ICING
  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract



Directions

Preheat the oven to 350 degrees F.
Combine the eggs, sugar, oil and pumpkin until light and fluffy.
Add the flour, baking powder, cinnamon, salt and baking soda.
Mix at low speed until thoroughly combined.
Spread batter into a greased 13x9-inch baking pan.
Bake for 30 minutes.
Let cool completely before frosting.

To make the icing: Combine all the ingredients until smooth.






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