Vermont Spice Cake

By Addie

Winter in Vermont means snowbound days good for baking. But you don't have to live in Vermont to enjoy this spicy, maple-flavored cake crowned with an icy cream cheese frosting sprinkled with chopped nuts.

Ingredients

• CAKE:
• 3 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 3 large eggs
• 1 1/2 cups canned pumpkin puree
• 1/2 cup evaporated Milk
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
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• MAPLE FROSTING:
• 11 ozs. cream cheese (an 8-oz pkg plus a 3-oz pkg), softened
• 1/3 cup butter, softened
• 3 1/2 cups powdered sugar, sifted
• 2 teaspoons maple flavoring*
• 1/2 cup chopped nuts and nut halves (optional)

Preparation

Step 1

PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans.
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FOR CAKE:

COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
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FOR MAPLE FROSTING:
BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.


TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

NOTE:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

3 teaspoons maple flavoring are suggested for a stronger maple flavor.
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REVIEWS:

I made this cake years ago and my oldest son( a man of few words) raved about this cake and when he comes in from Colorado always asks for it. It is very moist.

This was a delicious cake! I made the two layer version, topped it with a ring of walnut halves...gorgeous. Note: I didn't have maple flavoring so used maple syrup instead.

This is an absolutely delicious cake. I've made it several times for the holidays, and it always gets rave reviews. It's perfectly moist and has just the right amount of spice to balance the sweetness of the frosting.

I am allergic to cinammon so i cannot make boxed spice cakes. This recipe allows me this indulgence. I just use ginger for the spice. I have gotten many raves on this receipe.

Delicious cake - made it for a friend's birthday!