It Takes The Cake

This cake is so simple to make and sooo tasty to eat. With Thanksgiving just around the corner, this is a recipe you definitely want to try!

This is a most delicious cake made all the better slathered with sweet creamy icing made with butter, cream cheese and sugar and topped with candied pecans. Really…who could resist a slice…or two…or three? If you have family members who love pumpkin, this is a cake you have to make for the holidays.

This cake can be a perfect hostess gift, or gift for people in your office, or your child’s teacher, the mailman, or a neighbor…anyone who you would like to remember with a yummy treat this holiday season!

Make several at once and wrap them cellophane and tie with a pretty ribbon and you have a festive gift that anyone would enjoy. One bite and you’ll agree this is just another reason to give thanks 🙂

Pumpkin Cake
with Cream Cheese Butter Cream Icing and Candied Pecans

Cake:
4 eggs
2 cups sugar
1 1/2 cups oil (we like sunflower or grapeseed oil)
1 can pumpkin (15 oz – this is approximently 1 3/4 cups)
3 1/2 cups flour (we use Krusteaz gluten free all purpose flour)
1 Tablespoon pumpkin pie spice
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Mix wet ingredients and beat until smooth. Mix together dry ingredients and add to wet mixture. Mix well until smooth. Fill pans* 2/3 full and bake for 30 minutes* at 375 degrees. Cool completely and add icing, then top with candied pecans.

Icing:**
1 lb butter
2 pkgs (1 lb.) cream cheese
2 Tablespoons vanilla
1/2 teaspoon almond extract
2 lbs. powdered sugar
Make sure the butter and cream cheese are soft and at room temperature before you start to ensure a really smooth outcome with no lumps. Beat the cream cheese until completely smooth. Add butter and beat both together. Add 1/2 the sugar and vanilla and almond extract and beat well. Then add the remaining sugar and vanilla and beat until smooth and fluffy.

Candied Pecans:***
1 stick butter
1 cup sugar
1 1/2 cups pecan halves or pieces
2 teaspoons vanilla
Melt butter in a large heavy bottomed pan and add sugar. Cook over a medium heat until the sugar is melted and the mixture turns a light golden brown. Add pecans and stir until the nuts are fully coated with the butter/sugar mixture. Remove from heat and stir in the vanilla. Turn the mixture out on parchment paper. Separate nuts with 2 forks. Allow the nuts to cool completely then lightly chop the mixture. Sprinkle the whole thing with 1/2 cup sugar mixed with 1/2 teaspoon cinnamon.

* With this amount of batter you can make 5 cakes in small loaf pans, or two large loaves. Alternatively double the cake batter recipe and you can make 5 medium loaves. For small loaves bake 20 minutes and test for doneness. For large pans bake 30 -35 minutes and test. For medium loaves bake for 25-30 and test for doneness.

** This is enough for ample icing on 5 medium loaf cakes. If you are making fewer cakes, the leftover icing will keep well in the refrigerator for up to a month. Allow to come to room temperature before using.

*** This is the right amount of nuts for 5 medium loaf cakes. If making fewer or smaller cakes you can store any unused nuts in a sealed container for up to 2 weeks.