Friday, October 22, 2010

It's Time for Pumpkin Cake

Some foods are just seasonal and for me, pumpkin cake is one of those foods. I love it, but don't ever think of fixing it except in autumn. I made one last night, let it cool overnight and frosted it this morning with a cream cheese frosting. I had to sample it of course (just to make sure everything was right - LOL). It was just as good as it was last time I made it (last fall!) Elizabeth is on fall break this week and stopped by for a visit this afternoon and I sent some home for her and Jordan to share. This recipe was given to me years ago by my good friend Linda Nelson in Longview and it is still the one I rely on for a pumpkin cake that turns out right every time. Linda makes it in a 15 x 10 inch sheet cake pan and calls it "Pumpkin Bars". I just bake mine 15 minutes longer and use a smaller pan. Either way, it is delicious.

Pumpkin Cake

2 C. Sugar
1/2 C. Cooking Oil
2 C. Canned Pumpkin
4 Beaten Eggs
2 C. Bisquick
2 Tsp. Cinnamon
1/2 C. Raisins

Beat together the sugar, oil, pumpkin and eggs for one minute. Add Bisquick and cinnamon. Mix well. Stir in raisins. Pour into greased 9 x 13 inch baking dish. Bake about 40 minutes at 350 F. Frost when cool with cream cheese frosting.

Cream Cheese Frosting

3 Oz. Cream Cheese
2 C. Powdered Sugar
1/3 C. Butter
1 Tsp. Vanilla
1 or 2 Tbl. Milk

Mix cream cheese, vanilla, butter and sugar together until smooth, adding as much milk as necessary to make it smooth. Beat for 2 or 3 minutes until fluffy. Frost cake when cake has cooled completely.

1 comment:

  1. OOOOooo, with cream cheese icin' too? Life just doesn't get better than this!!

    This is the time of year I like to fill the air with spicy scents. Like Granny Walden's fresh apple cake drizzled with caramel icin'.

    God bless ya sweetie and have a glorious day!!!

    I've suddenly got a cravin' for spicy cake! Heeehehhee :o)