Wednesday, October 29, 2008

Pumpkin Spice Cake with Honey Cream Cheese Frosting

I made this cake shaped as a pumpkin and spread the frosting between the layers of the pumpkin. I then dusted the top with confectioner's sugar. It looked very festive on my cake stand, however, it proved a bit difficult to serve but tasty none the less. Also, since I was using a pumpkin bundt pan I had to cook it significantly longer than the recipe called for. I think I would probably use this recipe to make cupcakes next time. The frosting is particularly yummy and the cake very moist.

Pumpkin Cake with Honey Cream Cheese Frosting
Source: Martha Stewart Everyday Food

Serves 9

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • One (15-ounce) can solid-pack pumpkin puree
  • Honey Frosting
  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  4. Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.

Honey Frosting

Makes 2 cups

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 (8-ounce) regular or reduced-fat cream cheese, softened
  • 1/4 cup honey
  1. In a medium bowl, whisk all ingredients until smooth.

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