Tuesday, October 15, 2013

Spiced Pumpkin Cake with Maple Frosting

Pumpkin Spice Sheet Cake with Maple Frosting
As shared from the kitchen of Once Upon a Plate by Mari

Makes a 9 x 13-inch pan

I usually make half a recipe (baked in a 9-inch square baking pan) unless we're having company

2 cups brown sugar
1 cup canned pumpkin puree (not pie filling)
3 eggs, lightly beaten
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter, cooled

8 ounces cream cheese, at room temperature
1 stick of butter (1/2 cup), at room temperature
2 tablespoons good, pure maple syrup (no substitute)
1 teaspoon vanilla
2 cups confectioners sugar
Optional: Toasted pecans, chopped

Preheat oven to 350ºF (rack in center of oven)
Combine cake ingredients, EXCEPT butter. Whisk until combined, when mixed add melted butter and
stir until smooth. Pour batter into a 9x13-inch baking pan.  Bake until cake springs back when touched
lightly, about 40 minutes.

Cream together cream cheese and butter. Add remainder of ingredients and mix well. Spread on cooled
If desired sprinkle toasted, chopped pecans over frosting.  (I serve the chopped nuts in a small bowl with a spoon so each person can add nuts if they like and those that don't want them can pass.)

Bon Appetit!