Aug 162012

Today I am trying a recipe that came from Shelly. She posted it on her beautiful blog back in the fall. Since it’s a cool ten degrees celsius today I thought why not make a pumpkin spice cake for my mom’s birthday!

So I got in the kitchen and started baking. I only had one round pan (don’t know where all my pans and measuring things got to) so I decided to use the large rectangular pan instead, then cut the cake in half, then in halves horizontally the way the recipe said. Mom doesn’t like maple so I opted to make a vanilla cream cheese frosting instead.

The extra pumpkin I put in the fridge to make bread with tomorrow and the extra evaporated milk is now whole milk cooling in the fridge.

I was blessed again to be able to use farm fresh eggs straight from the chicken in my recipe.  I took the lazy way and used my Kitchenaid Artisan Stand mixer to make both the cake batter and the icing. Knowing my family they won’t like the cake because they don’t like cake to begin with but I am sure my son and I will enjoy it because we are the family pumpkin lovers, often called “pumpkin head”

I feel like I copped out big time this year because I wasn’t able to afford to get my mom anything other than a book. I intend to get her a washer and dryer when hers finally give up, and was planning to get them for her birthday but with the property for sale and income at a low we all decided it would be best to just wait on that until it’s truly necessary.  The kids got her handmade jewelry from the farmers market. My boy picked out a #1 Grandma necklace and my girl picked out a pair of red hat earrings that my mom had been eyeing.  It is definitely the thought that counts this year! I have no doubt the children will have a great sense of pride when Grandma opens her gifts from them. Which, in my opinion is the greatest gift of all; children who are excited to give knowing they won’t receive anything other than joy in their hearts!  God is good!

Pumpkin Spice Cake

The Cake

3 cups all-purpose flour

3 1/2 tsp. baking powder

2 tsp. pumpkin pie spice

1 tsp. baking soda

3/4 tsp. ground nutmeg

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter, softened

3 eggs

1 1/2 cups pumpkin

1/2 cup evaporated milk

1/4 cup water

1 1/2 tsp. vanilla extract


The Frosting

11 oz. cream cheese, softened

1/3 cup butter, softened

3 1/2 cups powdered sugar, sifted

2 1/2 tsp. maple flavoring


Preheat oven to 325 degrees. Grease and flour two 9″ round pans. Combine flour, baking powder, spices, soda, and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Add pumpkin, evaporated milk, water, and vanilla. Gradually beat in flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely. Frosting: beat all ingredients in large mixer bowl until fluffy. Cut each cake in half horizontally with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

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