Friday, January 11, 2013

Nana's Pumpkin Cake

My daughter Ashley shared a piece of this cake with me on Thanksgiving day several years ago. She received this treasured recipe from her husband's Nana. It is a delicious cake and a family favorite. I adapted this recipe and entered it in a King Arthur Flour muffin baking contest at our local fair July 2012 and won 2nd place (recipe in my muffin category). My twin sister entered the same muffin contest and won 1st place with her strawberry muffins with strawberry butter (recipe in my muffin category). It was our Birthday and after the story got around at the fair we where asked to do a television interview. What an exciting day with wonderful memories!

This recipe is shown just as it was written, when it was given to me.

Nana's Pumpkin Cake
In a large bowl, beat :
4 eggs
2 cups sugar
1 cup vegetable oil

Sift together :
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Beat into creamed mixture and stir in :
2 cups  pure pumpkin
1 teaspoon vanilla

~Pour cake batter into a lightly greased and floured tube or bundt pan.
~Bake at 350 degrees F. for 50-55 minutes or until toothpick comes out clean.
~Cool cake completely before frosting it.
~While cake is baking prepare cream cheese frosting.

Cream Cheese Frosting
1-(8-oz.) package cream cheese (softened)
1 stick butter (softened)
1 teaspoon vanilla
1 pound box powdered sugar

~In a large mixing bowl mix cream cheese, butter and vanilla until well blended.
~Frost cake and enjoy a slice with a glass of milk.

Nana's pumpkin cake ingredients: eggs, sugar, vegetable oil, pumpkin, vanilla, flour, baking soda, cinnamon and salt.

Preheat oven to 350 degrees. Spray 2 (9-inch) round cake pans or a tube or bundt pan with non-stick baking spray. Set aside. In a large bowl add eggs, sugar and oil. 

Beat until well blended. 

Add pumpkin and vanilla.

Mix well.

Sift together flour, baking soda, cinnmon and salt. (I did not sift my dry ingredients)
Gradually beat into egg mixture until blended.

Pour cake batter into two prepared 9-inch round cake pans, a tube or a bundt pan, if desired. Bake in preheated 350 degree oven for 30-35 minutes for a 2 round cake pans, or  50-55 minutes in tube or bundt pan.
Remove cake(s) from oven and allow to cool in pans for about 10 minutes before removing them to a cake rack to cool completely.

For the cream cheese frosting. In a mixing large mixing bowl add softened cream cheese and butter.
Beat at medium speed until well blended and creamy.

Gradually add 1 pound of powdered sugar.

Beat at medium speed until well blended and creamy.

Frost the top of bottom cake layer. Then place second cake layer, on top of frosted bottom layer. 
Frost the sides of both cake layers and then frost the top of  the cake.

Using the remaining frosting, I piped some swirls on the top outer edge of the cake, using a Wilton's 
# 22 open star tip. I used the same tip to created the center heart surrounded by stars. I topped each outer swirl with a pecan half. Placing two pecan halves in the center of the heart. If you just want a cake without the additional decorations. Just put a heavier layer of frosting on the entire cake and between the layers.

This is a delicious cake that is nice and moist. And the flavor of pumpkin and cinnamon go so well with the cream cheese frosting. Everyone in my family likes this cake.

Enjoy a slice with a cold glass of milk.

* Recipe Source: My Son-in-laws Grandmother, "Nana" *

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