Pumpkin Cake with Brown Sugar Frosting Time: 2 hours - includes 1 hour
baking time 350 F (175C)
1/2 cup soft butter - room temperature
1 1/4 cups sugar
2 eggs, room temperature
2 1/4 cups flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup milk
1 cup pumpkin - see techniques on how to prepare or buy 'Libby's Pumpkin Pie Filling'
1/2 tsp baking soda
1/2 cup chopped walnuts
Chop the walnuts if needed. Butter a 9 inch cake pan, then line the bottom with wax paper and butter the paper. In medium bowl measure flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Gently stir to combine. In another bowl combine pumpkin, milk and baking soda. Now you are ready to start: Cream butter and sugar. (Using a hand or stand mixer beat the butter and sugar on medium speed until light, fluffy and a pale yellow.) Add eggs, one at a time, and beat in on medium. Add half of the pumpkin and the flour, mix well at low speed then add the rest. Using a wooden spoon, stir in the nuts. Pour into prepared pan and bake for 55 minutes. It is done when a toothpick inserted into the center comes out clean and dry. Test it at 50 minutes - oven temperatures may vary. When done remove from oven and let cool for 5 minutes. Then, putting a wire rack on top of the cake, flip it over, remove pan and paper from bottom and allow to cool completely. When cool flip over so the top is up again and frost. I serve it with Praline Ice Cream on the side.
Brown Sugar Frosting
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup warm milk
2 - 3 cups powdered sugar - confectioners' sugar, icing sugar,...
Melt butter in medium sauce pan. Add brown sugar and stirring constantly bring to a boil. Boil for 1 minute stirring constantly. Remove from heat and let cool for 15 minutes. Add milk and stir vigorously. Add powdered sugar 1/2 cup at a time stirring well after each addition. Add just enough to make it thick but spreadable (and frosting like), not runny. I used 2 1/4 cups.
Note: I didn't quite use all the frosting on the Pumpkin Cake (if you have graham crackers you can make sandwich "cookies" with any leftovers).
Cooking for Two? Or more?
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