PUMPKIN SPICE CAKE

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PUMPKIN SPICE CAKE

by Paulina Barbour

Halloween is upon us and Thanksgiving on its heels. Pumpkins abound and you know how good they are for you. If the nutrition of pumpkins has escaped you, check out our article on "Pumpkin Nutrition and Pumpkin Pie".

This Pumpkin Spice Cake recipe has been a favorite around our home for over 20 years now!

Ingredients for cake:

2 cups flour

4 eggs, well beaten before adding

2 cups sugar

2 teaspoons baking powder

2 cups pumpkin

1 teaspoon ginger

1 cup vegetable oil

1 teaspoon nutmeg

1 cup nuts

1 teaspoon baking soda

1 Tablespoon cinnamon

1/2 teaspoon salt

1/2 cup raisins (optional)

1/2 cup dates (optional)

Mix all ingredients well EXCEPT raisins and dates. When all other ingredients are moistened consistently, add raisins and dates and continue to beat until they are evenly spread though the batter.

Pour into a well greased 9x13 inch pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the middle comes out clean.

I use glass cookware and it takes my cakes 1 hour, so don’t panic if it takes a bit longer than the 45 minutes indicated!

We often have this treat without frosting because it‘s so wonderful without anything at all on it, but when we do have frosting, this is it!

Ingredients for frosting:

1 cup powdered sugar

1/4 pound margarine

1 package cream cheese (8 oz)

3 teaspoons lemon juice

Cream until smooth and well mixed. Spread evenly over fully cooled cake.

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