Spiced Pumpkin Cake with Maple Frosting



There are still some tomatoes on the vine, but our first frost is
just around the corner . . . might as well face it,
we're feeling the nip of Fall in the air.
We've already been lighting up the wood stove
to take the chill off of the mornings and evenings.

And as much as I detest the shorter days and less
sunlight, there are some things I do love about Fall.
Baking is one of them.




It is a welcome excuse to crank up the oven and bake at this time 
of year and the payoffs are plentiful:

Warm kitchen... 
delightful aromas... 
comforting, cozy atmosphere...
good food to look forward to...
satisfied tummies...
Happy memories...

All of the above make for warm fuzzies
and a happy family. :)


In summer we have all kinds of fresh fruit
to keep a sweet tooth satisfied, in the
cooler months we must become a little
more creative.  Apples, pumpkins, pears
and preserved fruit to the rescue, and soon
the citrus will become more abundant.  I've
been baking some apple sweets which I'll
share soon, but in the meantime . . . 





This is a simple little sheet cake, you can use
canned pumpkin (plain, not pie filling), or cook your own pumpkin
or squash. Since I had a can of pumpkin open
for another recipe, I decided to make this little
cake. It doesn't take many ingredients and
it goes together quickly.




The original recipe yields a 9x13-inch cake pan,
but we don't need that much cake at once so
I made a half recipe and baked it in a 9x9-inch pan.
If a 9x9-inch cake is still too much for you,
you can bake it, then divide it in half, wrap well and freeze the half
and enjoy the other half immediately.
When you want to serve the remainder, thaw and spread the frosting on 
when it's completely thawed, or just sprinkle with powdered sugar.





The frosting is made with pure maple syrup, cream cheese
butter and powdered sugar and a little vanilla extract.  
The maple flavor is very mild, if you like it more pronounced 
you could add some maple flavor extract . . . but I try to avoid
the artificially flavored stuff, so I don't. 

I reduce the sugar amount by a bit, because I don't care for overly 
sweet things, and if you reduce the cream cheese by a tablespoon or so, 
the maple will be a bit more prominent.


I serve the toasted chopped pecans in a little dish with a spoon,
on the side since many people have trouble digesting them.
This way it makes everybody happy.

Perfect with a cup of tea or coffee, and it makes
a fine little dessert.
  
If you would like a printable copy of the recipe,
it's over on my recipe blog . . .

Click here.

Thank you for stopping by ~ I would love if you
would leave a comment so I know you've visited!

Blessings!

~mari  :)
 

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