Ohiofarmgirl's Adventures in The Good Land is largely a fish out of water tale about how I eventually found my footing on a small farm in an Amish town. We are a mostly organic, somewhat self sufficient, sustainable farm in Ohio. There's action and adventure and I'll always tell you the truth about farming.


Thursday, October 20, 2011

Pumpkin Spice Cake

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!

12 comments:

Autumn said...

PUMPKIN SPICE CAKE! Wahoooo!!! Thanks for sharing, and I'm off to make it!

Carolyn Renee said...

That does look good! I LOVE this time of year, if only for all the pumpkin recipes. Will put your's on the "to bake" list this year. I wish we had pumpkins to cook for it, but alas, I didn't plant any this year so it's off to the market to find some. I'd be lucky to get one for $2 though, probably closer to $4 or $5, but still worth it.

Gingerbreadshouse7 said...

That cake looks delicious, I'd like it with a glass of milk or a cup of tea :o)

TW said...

yummmmm...looks good! and yup, i'll be a'makin this today.

TW said...

just finished eating a piece and YUM. thanks for sharing!

JeffJustJeff said...

I've read that the pumpkin innards are a natural wormer for the clucks. Whether that is true or not, they go nuts for them. I plan on having a small pumpkin patch next year. We'll see if that plan actually comes to fruition.... Enjoy the cake!

David P. Offutt - The Gastronomic Gardener said...

looks devine! The Student will be roating pumkins soonf or her annual 30 or so pies for Thanksgiving. That is a bit of owrk, but not difficult.

Jody said...

What a great post. I think I can safely say that Belle would be delighted to read about your true pumpkin, pumpkin, high spice and low sugar approach. How satisfying that must have been. Please send a slice!

Mary Ann said...

I have to make desserts for our Bosses Day celebration (a week late) on Monday. I know what I'm making now :-)

katiegirl said...

That looks fabulous! I wish I had a nice big piece for breakfast. Yum!

Jody said...

Tonight I said to Belle, "this looks like a great recipe to try. Without even blinking she said, "Yea, I'm making that for tomorrow's church thing." Thanks, I know everyone will love it!

Karen said...

My family will be thanking you after I make this great looking fall treat!! Looks great for the holidays! Pumpkin anything is my favorite. thank you Gina from you cuz in Michigan.

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