So, let’s talk about icing. Thinned with a bit of heavy cream, you can create a wonderful drizzle for cakes and their plates. For soft and loose ruffles or a freehand design as shown above, use the recipe as directed. For stiffer rosettes and piped details, add a bit of extra confectioner’s sugar to make the icing firm enough to hold the design.
The holidays are just days away! And we all know what that means: it’s time to start baking! The rich flavor of pumpkin pairs brilliantly with freshly grated nutmeg, cinnamon, and allspice. Why not bake a beautiful and simple-to-prepare pumpkin cake to share with family and friends?
Using our 9x13” nonstick pan, cooking time is quick, and clean-up is a breeze. Enjoy this luscious Pumpkin Spice Cake plain with a hot mug of coffee or tea or top with our Holiday Cinnamon Icing for an extra special dessert.
Pumpkin Spice Cake
Gather Your Tools:
- Stand Mixer or hand mixer
- Large bowl
- Spatula
- Measuring cups
- Measuring spoons
- Rectangular baking pan
- Oil sprayer set
- Half sheet pan and cooling rack
Gather Your Ingredients:
- 3 ½ cups all-purpose flour, sifted
- 1 ½ teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon freshly ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 3 cups sugar, plus 2 Tablespoons
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 2 cups canned pumpkin
- 1 cup chopped pecans, optional
- 2 Tablespoons cinnamon and sugar mixture, optional
Get Ready to Bake:
- Preheat oven to 350 degrees F.
- Spray baking pan lightly with vegetable oil. Sprinkle with 2 Tablespoons of sugar. Turn pan, tapping lightly, so sugar coats the sides and bottom.
- In large bowl, combine flour, salt, baking soda, nutmeg, cloves, cinnamon, allspice, and remaining sugar.
- In stand mixer bowl, combine oil, eggs, pumpkin, and water. If you do not have a stand mixer, use a large bowl and a hand mixer. Blend on medium high until well combined.
- Add dry ingredients to wet in small batches and mix until smooth.
- Fold in pecans, if desired.
- Pour mixture into prepared baking pan. Sprinkle with cinnamon and sugar, if desired.
- Bake in preheated oven for approximately 55 minutes until toothpick inserted in center of loaf comes out clean.
- Cool on rack for at least 15 minutes before cutting.
- If desired, top with Holiday Spice Icing after cutting into squares.
Holiday Spice Icing
Gather Your Tools:
- Stand mixer or hand mixer
- Medium bowl
- Measuring spoons
Gather Your Ingredients:
- 8-ounce package cream cheese
- ½ cup butter, softened
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 3 1/2 cups confectioner’s sugar
Get Ready to Bake:
- In medium bowl, combine cream cheese, butter, vanilla, salt, and cinnamon. Mix until well blended.
- Add confectioner’s sugar, a little at a time. Mix at low speed until well combined. Beat on high speed until fluffy, about two minutes. If desired, add more confectioner’s sugar to thicken consistency of icing.
Baker’s Bits:
This cake will work beautifully and cook a bit faster as muffins in our nonstick muffin pan. Pumpkin Spice Cake freezes beautifully. Simply wrap un-iced sections tightly in plastic wrap and store in freezer bag. Freeze until needed for holiday entertaining. Thaw in refrigerator, then allow to come to room temperature before serving.
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