Spiced Pumpkin Cake with Maple Frosting
Tuesday, October 15, 2013
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There are still some tomatoes on the vine, but our first frost isjust 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 stoveto take the chill off of the mornings and evenings.
And as much as I detest the shorter days and lesssunlight, 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 fuzziesand a happy family. :)
In summer we have all kinds of fresh fruitto keep a sweet tooth satisfied, in thecooler months we must become a littlemore creative. Apples, pumpkins, pearsand preserved fruit to the rescue, and soonthe citrus will become more abundant. I'vebeen baking some apple sweets which I'llshare soon, but in the meantime . . .

This is a simple little sheet cake, you can usecanned pumpkin (plain, not pie filling), or cook your own pumpkinor squash. Since I had a can of pumpkin openfor another recipe, I decided to make this littlecake. It doesn't take many ingredients andit goes together quickly.

The original recipe yields a 9x13-inch cake pan,but we don't need that much cake at once soI 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 halfand 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 cheesebutter 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 avoidthe 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 makesa 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 youwould leave a comment so I know you've visited!
Blessings!
~mari :)
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