This moist and delicious spice cake is a great choice for pumpkin pie. The recipe comes from Daily Food, November 2005, and takes 2 hours and 30 minutes to make, with 25 minutes of preparation time. The ingredients for the cake include 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon each allspice and cloves). Youll also need 2 large eggs, 1 1/2 cups sugar, and 1 can (15 ounces) solid-pack pumpkin. For the honey cream cheese frosting, youll need 1/2 cup (1 stick) unsalted butter, very soft, 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft, and 1/4 cup honey. To make the cake, preheat the oven to 350 degrees and grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk together the eggs, sugar, butter, and pumpkin until combined. Add the dry ingredients to the pumpkin mixture and stir gently until smooth. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 45 to 50 minutes. Cool the cake in the pan for 10 minutes, then remove from the pan and cool right side up on a rack. To make the honey cream cheese frosting, whisk together the butter, cream cheese, and honey in a medium bowl until smooth. Spread the frosting over the cooled cake and cut into squares to serve. Note that you can also use a 9×5-inch loaf pan: increase the baking time by 25 to 30 minutes (if the top browns too quickly, tent the loaf with foil).
26.04.2023 @ 20:40
This moist and delicious spice cake is a great choice for pumpkin pie. The recipe comes from Daily Food, November 2005, and takes 2 hours and 30 minutes to make, with 25 minutes of preparation time. The ingredients for the cake include 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon each allspice and cloves). Youll also need 2 large eggs, 1 1/2 cups sugar, and 1 can (15 ounces) solid-pack pumpkin. For the honey cream cheese frosting, youll need 1/2 cup (1 stick) unsalted butter, very soft, 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft, and 1/4 cup honey. To make the cake, preheat the oven to 350 degrees and grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk together the eggs, sugar, butter, and pumpkin until combined. Add the dry ingredients to the pumpkin mixture and stir gently until smooth. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 45 to 50 minutes. Cool the cake in the pan for 10 minutes, then remove from the pan and cool right side up on a rack. To make the honey cream cheese frosting, whisk together the butter, cream cheese, and honey in a medium bowl until smooth. Spread the frosting over the cooled cake and cut into squares to serve. Note that you can also use a 9×5-inch loaf pan: increase the baking time by 25 to 30 minutes (if the top browns too quickly, tent the loaf with foil).