Pumpkin Cake with Cream Cheese Frosting
McCalls Cooking School
- 4 large eggs
- 2 cups sifted all-purpose flour (sift before measuring)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups granulated sugar
- 1 pound pureed pumpkin
- 1 cup vegetable oil
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 1 tablespoon vanilla extract
- 3 cups confectioners’ sugar
Pumpkin Cake: Place eggs in the large bowl; cover and let stand 30 minutes until eggs warm to room temperature. Reheat oven to 350 degrees Fahrenheit. Meanwhile, sift flour with baking soda, cinnamon, cloves, ginger, salt and nutmeg.
With electric mixer at high speed, beat eggs thoroughly. Add granulated sugar and continue to beat until the eggs are light yellow in color and the mixture is light and fluffy. Gradually add the pumpkin and the oil, beating well after each addition to blend thoroughly.
With the electric mixer at low speed, beat in flour mixture several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10-inch tube pan without removable bottom. Bake 1 hour or until surface springs back when gently pressed with fingertips.
Remove cake from oven and cool completely in pan on wire rack. Meanwhile, prepare cream cheese frosting: In small bowl, at medium speed, beat cream cheese with vanilla until smooth and soft. Gradually add confectioners’ sugar, beating until light and fluffy.
Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and side with cream cheese frosting. Use the tip of the spatula to swirl the frosting toward the center of the plate.
For decoration, place walnut or pecan halves around the top edge of the cake, or press chopped walnuts or pecans into the sides of the cake. Serve cake immediately or store tightly covered in the refrigerator. Remove from refrigerator about 30 minutes prior to serving. Makes 12 servings.