Vermont Spice Cake
Source of Recipe
Country Life
List of Ingredients
Cake:
3 cups all purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp 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
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
Maple Frosting
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
2 to 3 tsp maple flavoring
Recipe
Preheat oven to 325 F. Grease and flour two 9 inch round cake pans.
Combine
flour, baking powder, pumpkin pie spice, baking soda, nutmeg, and
salt in a
small bowl. Beat granulated 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
the
prepared cake pans. Bake for 35 to 40 minutes or until a wooden
toothpick
inserted in the center comes out clean. Cool in the pans on wire
rack for 15
minutes. Remove from pans and cool completely on wire racks. For The
Maple
Frosting: Beat cream cheese, butter, and powdered sugar in a large
mixer bowl
until fluffy. Add the maple flavoring. Mix well. To Assemble: Cut
each layer
in half horizonally with a long serrated knife. Frost between layers
and on top
of cake. Leave sides unfrosted. Garnish as desired. Note: To make a
two layer
cake: frost between layers, over top, and on side of cake.
Yield: 12 servings
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