Moist Pumpkin Cake with Real Maple Icing

By therman

Sabrina Clinard Pensacola

Ingredients

• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 4 teaspoons cinnamon
• 2 1/2 teaspoons ground ginger
• 2 1/2 teaspoons ground nutmeg
• 8 large eggs (room temperature)
• 4 cups real pumpkin (not pie filling)
• 1 1/2 cups sugar
• 2 cups vegetable oil
• Real Maple Icing
• 16 ounces cream cheese (room temperature)
• 1 stick real butter (room temperature)
• 1 teaspoon real vanilla flavoring
• 3/4 cup real maple syrup
• 2 cups confectioners sugar

Preparation

Step 1

Cake:
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg into a large bowl. Place eggs, pumpkin, sugar, and vegetable oil into a mixer bowl amd mix thoroughly. Add the sifted ingredients to the second set and mix well. Pour into two Bundt cake pans and bake for 50 to 60 minutes at 350 or until an inserted toothpick comes out clean. Remove from oven and cool. Remove from pans and place 1 cake flat side up and the other flat side down on top of the first cake.

Icing:
Place cream cheese, butter, vanilla, and syrup in a mixer bowl and beat until smooth. Add sugar and mix thoroughly. Drop icing by large tablespoons onto the top of the cake, letting it run down inside and out. Sprinkle top with toffee bits.

Make a stem out of raffia, tying the ends together and sitting in the middle of the cake.