Pumpkin Cake With Maple Frosting 1 cup butter -- softened
2 cups firmly packed brown sugar 4 large eggs 1 (15-ounce) can pumpkin 3 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/2 cup whole milk Garnish: sugared rosemary, sugared cranberries --Maple Cream Cheese Frosting-- 12 ounces cream cheese -- softened 3/4 cup butter 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon 4 1/2 cups confectioners' sugar Preheat oven to 350 F. spray 2 (9-inch) round cake pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until smooth. In a medium bowl, combine, flour, baking powder, cinnamon, baking soda, nutmeg, salt, and allspice. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture. Spoon batter evenly into prepared pans, and bake for 22 to 27 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Maple Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sugared rosemary and sugared cranberries just before serving, if desired. Store cake in refrigerator. Maple Cream Cheese Frosting - In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until fluffy. Reduce speed to medium-low; add syrup and cinnamon. Gradually beat in confectioners' sugar until mixture is smooth. Use immediately. Source: "Paula Deen Nov./Dec. 2009 pg 62" Yield: one nine inch cake. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
