This is what I'm making for dessert right now. My house is a yummy blend of smells between this and the french dip that's cooking in the crock pot. I'm looking forward to dinner tonight!
* 5 1/2 cups all-purpose flour
* 4 tsp. ground cinnamon
* 1 tsp. ground ginger
* 1/2 tsp. ground cloves
* 1/4 tsp. ground nutmeg
* 4 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1 tsp. salt
* 1 1/4 cups milk, at room temperature
* 1 can (15 oz.) pumpkin
* 1 tbsp. vanilla extract
* 1 cup (2 sticks) butter or margarine, at room temperature
* 1/2 cup vegetable oil
* 2 1/4 cups sugar
* 6 large eggs, at room temperature
Heat the oven to 350ยบ and butter two 10-inch bundt cake pans. Sprinkle with flour, and dump excess flour out.
In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.
In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.
In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition. Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined. Divide the batter between the two prepared pans.
Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
For the icing, just use your favorite icing recipe, and use maple extract instead of vanilla.
(Makes 2 bundt cakes. You can cut the bottoms off the cakes, stack the flat sides together, then frost with orange frosting. Decorate to make look like a pumpkin. Or, you can take one to a party and keep one at home. Or freeze one - probably; I've never tried to freeze one, but I think it could work.)
Enjoy!
Stockton's 16th birthday
1 week ago