Pumpkin Cake Recipe
Ingredients
| Eggs | 4 (For Cake:) | |
| Sugar | 2 Cup (16 tbs) (For Cake:) | |
| Cooking oil | 1 Cup (16 tbs) (For Cake:) | |
| All purpose flour | 2 Cup (16 tbs), sifted (For Cake:) | |
| Soda | 2 Teaspoon (For Cake:) | |
| Cinnamon | 2 Teaspoon (For Cake:) | |
| Salt | 1/2 Teaspoon (For Cake:) | |
| Pumpkin | 2 Cup (16 tbs) (For Cake:) | |
| Cream cheese | 1 (For Cream Cheese Icing:) | |
| Butter stick | 1 (For Cream Cheese Icing:) | |
| Vanilla | 1 Teaspoon (For Cream Cheese Icing:) | |
| Confectioner’s sugar | 1 pound (For Cream Cheese Icing:) | |
| Pecans | 1 Cup (16 tbs) (For Cream Cheese Icing:) |
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
MAKING
2) In a mixer, beat the eggs and sugar until light.
3) Gradually add oil. Beat again.
4) Sift together all the dry ingredients to the egg mix.
5) Now, add pumpkin. Mix gently.
6) To a well greased and floured 9 inch tube pan, transfer this mixture.
7) Bake for 55 minutes, or until done.
8) Cool for 10 minutes on the rack and then remove from the pan.
FINALIZING
9) Cream together butter, cheese and vanilla.
10) To this, add sugar and beat until creamy to prepare the icing. You can add a small amount of milk, if the icing is thick.
11) To the icing, stir in broken pecans.
SERVING
12) Frost the cooled cake with the icing and serve as required.
1) Preheat the oven to 350 degrees.
MAKING
2) In a mixer, beat the eggs and sugar until light.
3) Gradually add oil. Beat again.
4) Sift together all the dry ingredients to the egg mix.
5) Now, add pumpkin. Mix gently.
6) To a well greased and floured 9 inch tube pan, transfer this mixture.
7) Bake for 55 minutes, or until done.
8) Cool for 10 minutes on the rack and then remove from the pan.
FINALIZING
9) Cream together butter, cheese and vanilla.
10) To this, add sugar and beat until creamy to prepare the icing. You can add a small amount of milk, if the icing is thick.
11) To the icing, stir in broken pecans.
SERVING
12) Frost the cooled cake with the icing and serve as required.
Chef
