PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
PUMPKIN CAKE WITH SAGE ICE CREAM AND PUMPKIN CHERRY COMPOTE
Provided by Elissa Narow
Categories Cake Milk/Cream Egg Dessert Bake Thanksgiving Cherry Pumpkin Fall Sage Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 31
Steps:
- Make ice cream:
- Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
- Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make cake:
- Preheat oven to 350°F.
- Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
- Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. 3Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
- Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.
- Make compote:
- Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
- Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.
- Assemble dessert:
- Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
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