Pumpkin Cake

Submitted by RecipeNut

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 12

ingredients

• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon clove
• 2 teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1 teaspoon nutmeg
• 2 cups sugar
• 1 cup salad oil
• 1 (1 lb) can pumpkin
• pecan halves or walnut halves

• Cream cheese Frosting

• 2 (3 ounce) packages cream cheese, softened
• 1 tablespoon rum or 1 tablespoon vanilla extract
• 3 cups confectioners' sugar

directions

1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
2. Preheat oven to 350°F.
3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
4. Beat in oil and pumpkin to blend well.
5. At low speed beat in flour mixture just until combined.
6. Pour into an ungreased 9-inch tube pan.
7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
8. Cool cake completely in pan.
9. With spatula, carefully loosen cake from pan; remove.
10. Place on cake plate; frost with Cream Cheese Frosting.
11. Decorate with nuts.
12. Makes 12 servings.
13. ----Creamcheese Frosting------.
14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
15. Gradually beat in sugar, beating until light and fluffy.
16. Spread over Pumpkin Cake, make swirls with knife.

Reviews

[Tootie805]

This cake is very moist and good. Since I have to really limit my sugar intake, I used Splenda in the cake and didn't use any frosting at all. It was still great.

 

[Grace-AK]

I've probably made this 25 times now, and each time I double the recipe using the big can of pumpkin (I think it's 29 oz) and bake in a 14x9 pyrex pan. I turn down the oven to 340 to accommodate the larger pan. It's delicious and always gets requests for the recipe. I have also done completely without the cream cheese, and it still doesn't last long! Here's a winner any time of the year!

 

[cbw8915]

Very Good! The only changes I made were to omit the cloves and to make it into 2 loaf pans instead of tube pan. It still turned out good, though! Definitely a keeper! Thanks for posting, RecipeNut!

 

[SandyThePoet]

I made this yesterday and already everyone is asking when I am going to make it again! I followed the recipe exact, except I baked it in a 9X12 pan and I made a butter frosting instead of a cream cheese frosting, and left off the nuts as I didn't have any. The cake was so moist! This recipe is a keeper! Next time I will put the nuts on top, that could only make it better!

 

[RachelAnn in Japan]

Better than I expected! Very moist and perfect blend of spices. Made the house smell wonderful while baking. I baked it in a Jumbo cupcake shaped cake pan,