I can't imagine I didn't post this last fall...so here it is in all its pumpkin-y glory.....
Pumpkin Cake. Oh man... so delicious. And you can make a reasonable argument that its kinda good for you too. I mean... for a breakfast food and all.
I found this over at Farmgirl Fare - she has great recipes for sure. Of course I change the recipe just a little - for instance I use half a cup of applesauce and half a cup of either melted butter or lard. And I use duck eggs when I can get them...I'm a little heavy handed with the spices and light on the sugar (usually about 1 3/4cup sugar). This cake comes together in seconds.
Of course I never use a can of pumpkin - I just cook down one of the fabulous blue pumpkins I get at a local farm stand for $2. A "can of pumpkin" is 15 oz or about 1 3/4 cup of cooked pumpkin. Once cooked, pureed, and strained I put the pumpkin pulp into portioned containers in the freezer. One medium-ish sized blue pumpkin gives me enough for about 4 cakes or pies. For $2. How great is that? Someone recently told me the cooked down a pumpkin and it was "so much work!" Um.. just put it in the oven and walk away. But everyone is different.
Technically you don't have to frost this cake. But who are we kidding? Cake is generally just the vehicle for frosting, right? Ha! Anyway... we like cream cheese frosting on this cake but a quick and easy buttercream frosting is just fine. And we never have orange juice around here so I just skip that entirely and use vanilla in the cream cheese frosting.
This cake is extremely moist and so easy to make so what are you waiting for?!? Get out there and make yourself a pumpkin spice cake!
Happy Thursday everyone!