Pumpkin Cake

With turkey day coming up I'm starting to crave all things pumpkin. From bread to pie. But in the spirit of experimenting with recipes I'm trying to create a cake recipe. First try is a old fastion base cake.

Recipe:
2 cups sugar
1 1/4 cup vegetable oil
4 large eggs
1 tsp vanilla
2 cups canned pumpkin
2 tsp cinnamon
1/4 tsp nutmeg
2 cups unbleached flour
2 tsp baking soda
3 tsp baking powder
1/4 tsp salt

Mix sugar and oil, blend in eggs. Beat on high for 1 minute. Add vanilla, cinnamon, nutmeg, and pumpkin. Blend on high for 3 minutes. In separate bowl mix flour, baking powder, baking soda, and salt. Slowly pour wet ingredients into dry. Stoping to mix ever few minutes. Blend on high for 5 minutes. Grease and flour baking pans. (I like to add parchment paper to the bottom of a pan, it helps me remove the cake at the end.) Bake at 350• for 30 minutes. Be sure to insert a toothpick to test that the center is cooked.
Left you can see my batter is nice and thick. I still did the air bubble shake by shaking my pan and dropping it. (When dropping only raise it about 1 inch from surface and letting go. Don't go to high or you'll get cake batter that jumps the pan.)

For icing I decided to go with my cinnamon butter cream.
Cinnamon Icing:
1 package powder sugar
3 tbl milk
3 tbl butter
1 tsp vanilla
1/4 tsp cinnamon.

Mix powder sugar, butter, vanilla, and cinnamon. While beating add one tbl of milk at a time until a thick creamy constancy is reached. You can add less or more milk to get the constancy you want.

Cool cake, frost and serve. My family enjoyed it with milk and a good movie.

-FKB Posted using BlogPress from my iPhone