Cake, Fresh Pumpkin with Cream Cheese Frosting

By fireandfrost

Check ginger, nutmeg, clove amount, working on recipe.

Ingredients

• Cake:
• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 16 ounces fresh pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 to 1/4 teaspoon cloves
• 1 teaspoon salt
• 1 teaspoon baking soda
• Icing:
• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 18
Preparation time 30mins
Cooking time 60mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, ginger, nutmeg, clove, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9 X 13 baking pan. Bake for 30 minutes. Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake.