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Eggs, Dairy Five, Star 1 Servings

INGREDIENTS

4 Eggs
2 t Ground cinnamon
1/4 t Nutmeg
1/2 t Salt
2 t Baking soda
1/2 t Ground ginger
1 t Ground cloves
2 c Sugar
2 c Flour, sifted before
measuring
1 c Salad oil
1 Pumpkin
1 Cream cheese, 8 oz.
1 t Rum or vanilla extract
4 c Confectioners sugar, sifted
Pecan halves for garnish

INSTRUCTIONS

Preheat oven to 350 degrees F. Prepare pumpkin cake:  Crack eggs into
large bowl of electric mixer; cover and let stand for  thirty minutes,
or until room temperature.  Meanwhile, sift flour with  baking soda,
salt, cloves, cinnamon, ginger, and nutmeg.  With electric mixer at
high speed, beat eggs thoroughly.  Add sugar  and continue to beat
until eggs are lemony in color and the mixture  is light and fluffy.
Gradually add the oil and pumpkin, beating well  after each addition to
blend thoroughly.  With the electric mixer at low speed, beat in the
flour mixture,  several spoonfuls at a time, beating only until the
flour is  moistened.  Do not over beat!  Pour into an ungreased 10-in.
tube or  bunt cake pan.  Bake about one hour or until surface springs
back  when gently pressed with fingertips.  Remove cake from oven and
cool  completely in pan, on a wire rack.  Prepare frosting: In a small
mixer bowl, with The electric mixer,  beat the cream cheese with the
rum or vanilla extract, until smooth  and soft. Gradually beat in the
confectioners sugar, beating until  light and fluffy. Using a long
narrow spatula, carefully loosen cake  from the pan and remove. Place
the cake on a plate and frost the top  and sides with the cream cheese
frosting.  Use the tip of the spatula  to swirl the frosting in a
spoke-like fashion, in toward the center  of the cake. Arrange the
pecans decoratively around the top of the  cake.  Store the cake
tightly covered in the refrigerator until 30  minutes before serving.
Makes 12 servings  Note: This cake is very moist and rich.  Once
frosted it keeps for  several days in the refrigerator.  The flavor is
best if stored for  at least three days prior to serving.  Remember
that this cake is  made with cream cheese and must be kept
refrigerated!  This is also a great recipe for cupcakes.  Place a pecan
half in the  center of each cupcake for garnish.  Makes 18 cupcakes.
Posted to  MasterCook Digest V1 #180  Date: Mon, 28 Oct 1996 14:02:56
-0600  From: "Loren Fumich" <lorenf@memphisonline.com>

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4860
Calories From Fat: 2135
Total Fat: 241.4g
Cholesterol: 744mg
Sodium: 5160.3mg
Potassium: 1611mg
Carbohydrates: 637.8g
Fiber: 24.6g
Sugar: 417.1g
Protein: 56.7g


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