I just made this cake for my uncles
80th birthday and it was wonderful. It was moist and the frosting
tasted so good! This is definitely a keeper! I loved the spiced in the
frosting!
Ingredients
- 2 3/4 cups (360g.) all-purpose flour (we use bleached)
- 1 Tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 2 teaspoons (6g) cinnamon
- 1 teaspoons (2g) nutmeg
- 1/2 teaspoon ginger
- 2 cups (400g) granulated sugar
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (12 tablespoons) (170g) unsalted butter - softened, do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper so it will soften more quickly
- 4 large eggs
- 1/4 cup (54g) vegetable oil
- 1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
- 1/2 cup (121 g) milk
- 1 teaspoons (6g) vanilla extract
For the Spiced Cream Cheese Frosting:
- 1 1/2 cups (3 sticks) (382 g) unsalted butter, softened
- 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
- 2 teaspoons (4g) cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1 teaspoon ground ginger (2g) *sift if clumpy
- 6 - 6 1/2 cups confectioners’ sugar, sifted
Click Here For Direction >>> PUMPKIN SPICE CAKE~ {SCRATCH RECIPE}
