Saturday, February 23, 2008

Pumpkin Cake with Honey Frosting


Anything pumpkin goes over really well in my house. I personally love pumpkin flavored things as Fall is my favorite season. Its perfect weather at least here in the Chicago land area. We really only have 2 seasons Winter and Summer so a true Fall is very short lived. But on those days I think this cake would be perfect not that it wouldn't be good any time of year but its nice and light and the Honey frosting is sweet but not overpowering what so ever. Now P loved the flavor of the cake but I thought it had a little to much Nutmeg. Still a really good cake.

Ingredients for the Cake
1 stick of butter, melted
2 1/2 cups of AP Flour
2 teaspoons of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon each of nutmeg and ginger
2 eggs
1 1/2 cups of sugar
1 (15 oz) can of pumpkin puree (not pumpkin pie filling)

Ingredients for the Frosting
1 stick of unsalted butter softened
1 (8 0z) bar of cream cheese
1/4 cup of honey

Preheat oven to 350 and spray a 9 x 9 inch pan with non stick spray. Mix together flour, baking soda, salt and spices and set aside. Mix together eggs, sugar, butter and pumpkin puree until combined and add dry ingredients to the wet and mix until combined. Pour batter into the pan and spread so that its evenly distributed. Bake for 45-50 minutes or until only moist crumbs attach to a toothpick when inserted. Let cake cool for 10 minutes in the pan then turn out of the pan and cool on the rack completely.
For the Frosting whisk together the butter, cream cheese and honey until smooth. Then spread on the cake and cut into squares to server.

Adapted from Pumpkin Spice Cake with Honey Frosting from Martha Stewart's Everyday Food.

1 comment:

  1. There are so a huge total of gorgeous selections for wedding event blossoms how the hard part may probably be narrowing it straight right down to one bouquet choice!

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