just me

Penny’s Pumpkin Cake

In sweets on February 1, 2010 at 5:10 pm

Look how dense - like a moist, delicious brick.

We celebrated Penny’s birthday on Sunday with a trip to the dog park and a cake her Mommy made especially for her! Well, I also made it yummy so we humans could eat it too. What does a ten pound dog need with an eight inch cake? As it is, she gobbled down two slices and tried to steal ours. So yes, this cake is fit for human and doggie consumption alike! And we all loved it!

It’s a very, very heavy, dense cake, so a small piece will do ya. The texture is like that of pumpkin pie, but with a more solid consistency. It looks raw on the inside, but it’s actually completely cooked. It’s so wonderful! I used a maple cream-cheese frosting on the top, and apple butter in between layers – it tastes like autumn! Seriously. I know it’s winter now, but the cake tastes like autumn. Reminisce.

Penny’s Pumpkin Cake

Ingredients:

2 cups cake flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 30 ounce can pumpkin pie mix (NOT canned pumpkin) – I used Libby’s

1 teaspoon vanilla

1 12 ounce can evaporated milk

3 eggs

1 cup sugar

1/2 cup butter

Directions:

Flour heavily. Not lightly, HEAVILY!

Preheat oven to 350. Grease and flour two 8 inch cake pans. When I say flour, I mean flour! None of this “flour lightly” crap. This is not a delicate little fairy cake, this is a hearty cake that busts through the door and takes what it wants. Put lots of flour in that pan, or you’ll regret it later. See? This is the kind of cake that makes threats.

The batter will splatter. Seriously, look at the sides of the bowl. You should have seen the wall.

Combine all of the ingredients in a LARGE bowl. I say large bowl because in a second, this batter will splatter you, the wall, and the rest of your kitchen. You have been warned. Anyway, combine the ingredients in a LARGE bowl, and beat on low for 30 seconds. Wipe your face, clean your glasses, then beat on medium-high for 2 minutes. Why not high? Heh – go ahead – I dare you.

Divide the  batter equally between the two pans, and spoon. Not your spouse! The batter! Spoon it into the pans!

Bake for 45-60 minutes (use this time to spoon your spouse), or until toothpick inserted into middle comes out clean.

Cool in pan until cool enough to touch (the cake, not necessarily the pan), then cool on wire rack. Now make the icing.

It should look about like this when it's done.

Maple Cream Cheese Icing

This is so easy, it doesn’t even required formatting.

Combine 6 ounces softened cream cheese, 1/2 cup maple syrup, and 2 1/2 cups confectioner’s sugar. That’s it. You just made the icing. Stick it in the fridge until the cake is totally cool. If you frost it warm, it will get all droopy and sloppy on you. This makes enough icing for the top and sides of the cake – I used apple butter in between the layers. Just plain old apple butter, straight from the jar. Musselman’s is good.

She looks very, very serious about her work.

So that’s it! How easy! The cake refrigerates very well, and keeps for days. I think the flavor gets even better once it’s been in the fridge overnight.

And don’t forget to cut a piece for the dog! This cake was originally conceived as a dog’s birthday cake, you know. I promise you, the plate will be licked clean. See photo.

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