Pumpkin Cake Grandmas Version Recipes

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GRANDMA HELEN'S PUMPKIN CAKE



Grandma Helen's Pumpkin Cake image

I found this adaptation of a recipe from Penzeys Spices catalog in my local paper's food section. Yum, yum!

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

4 large eggs
1/8 cup sugar
2 cups fresh pumpkin puree or 2 cups canned solid-pack pumpkin
1 cup vegetable oil or 1 cup canola oil
2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon each ground allspice and ground ginger)
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup butter, at room temperature
3 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
  • Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
  • In medium bowl with electric mixer, beat eggs until frothy.
  • Add sugar, pumpkin, oil, spice and vanilla.
  • Beat on low speed until combined, then increase to medium speed.
  • Beat 1 minute.
  • Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
  • Add nuts and stir to combine.
  • Pour into baking pan.
  • Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
  • Let cool in pan on rack for at least 1 hour before frosting.
  • (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
  • Add confectioners' sugar and vanilla and beat on low speed until fluffy.
  • Add more powdered sugar if necessary to make a stiffer frosting.
  • Store cake in the refrigerator.

Nutrition Facts : Calories 428.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 98.6, Sodium 362.1, Carbohydrate 27.5, Fiber 1, Sugar 9.4, Protein 5.8

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