Finger-licking Pumpkin Cake

Ingredients for Cake
2 sticks of butter, melted (UNsalted)
1 cup light brown sugar, packed
2/3 cup evaporated cane sugar
1 can (15 oz) pumpkin filling (see my NOTE below)
4 large eggs
2 cups all-purpose flour
2 TEA baking powder
1 TEA baking soda
2 TEA cinnamon
1/4 TEA ground nutmeg
1/4 TEA ground ginger
1 TEA salt

NOTE about pumpkin: When purchasing pumpkin, use just the pure 100% pumpkin, not the filling that has spices in it. Also, this is very important, pour the pumpkin out onto a plate and blot it with a paper towel or cheesecloth, to try to ‘dry’ it up a little bit. Pumpkin tends to be a little soggy straight from the can. While not crucial, I think this step makes the texture of the cake perfect once it’s baked.

Ingredients for Cream Cheese Icing
4 oz softened cream cheese (use a cream cheese block, NOT whipped or from a tub)
1 stick of UNsalted butter (this = 1/2 cup)
1 TEA vanilla extract
2 cups powdered (confectioner’s) sugar

Directions
Preheat oven to 350 degrees.
To make the pumpkin cake, cream the butter with both sugars and mix well.
Spread your pumpkin out on a plate and blot as much of the moisture from it as you can, using a paper towel or cheese cloth. (See my NOTE above about this). Then add the pumpkin and eggs to your mixture and stir until well combined. I used my Kitchen-Aid, but you do not need this, any blender will do!

In a separate bowl, whisk together dry ingredients: The flour, baking powder, baking soda, and all the spices. Then add the dry ingredients to the wet ingredients and stir until smooth. Pour into a greased glass baking dish that is about 15″ x 10″ x 2″ (in centimeters this is 38 cm x 25 cm x 5 cm). Bake at 350 for 30 minutes until a toothpick comes out dry. Cool on the counter, or a rack for about an hour and it will harden and settle more in the center.

You could stop here and just enjoy the cake, but I recommend the icing. It is so finger-licking good, you will not believe it, and it’s really not that sweet because I reduced the ratio of sugar normally used in this type of frosting.

If you decide to make the icing, beat the cream cheese with a stick of softened butter and vanilla extract. Add 2 cups of powdered sugar in increments and blend until the consistency is smooth. Spread the icing on the cake that has cooled. If desired, sprinkle cinnamon on top!


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