Monday, October 12

Pumpkin Spice Cake

Pumpkin Spice Cake

1 cup unsalted butter, soft
1 1/2 cups sugar
1 1/2 t pumpkin pie spice
4 lg eggs
2 cups flour
1 1/2 t baking soda
1 t salt
1 1/2 cups pureed pumpkin
1 T fresh lemon juice
1/2 c chopped pecans (opt)

1/4 cup unsalted butter, soft
1 t finely grated lemon zest
1/2 t pumpkin pie spice
8 oz cream cheese, soft
2 1/2 cups powdered sugar
1/4 c pureed pumpkin
3 T minced crystallized ginger

350 degree. Cream butter, sugar, and pumpkin pie spice until fluffy. Add eggs, and beat after each one. Combine flour, baking soda, and salt. Add the flour mix to the creamed butter alternating with the pumpkin and lemon juice. Stir in pecans. Spread in a prepared 9 x 13 pan. Bake 30-35 min or until done. Allow cake to cool before frosting.

Cream butter, pumpkin pie spice, and lemon zest. Blend in cream cheese and pumpkin. Add sugar and beat until smooth.

*Recipe uses 1 15oz can of pumpkin. Reserve 1/4 cup for the frosting.

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