Pumpkin Cake, Bar, or Square — Good thing!
Who doesn’t need one more pumpkin recipe for the holidays? When I found this recipe I wasn’t really looking for another cake recipe but decided to give it a try and I took it to craft circle to my expert tasters. I have to omit that I did not try it because I’m still on this diet. But, I got thumbs up from everyone that tried the cake and it was gone long before we broke for lunch.
Now, I wish I had tried the cake. I’ve done this before, on a diet, make something delicious and won’t try it. That’s crazy and I need to change and at least take a bite of the desserts I make.
Turning 70 (wow) this month made me not want to give up any good things that might pass under my nose and might not make it into my mouth. So, the day of my birthday I went to Crave cupcake and bought a beautiful Chocolate Sprinkle cup cake and even though I didn’t eat the whole thing I did take the bigger half of the cake and gave husband smaller piece. He gets sweets all the time so why should he get the bigger portion of my birthday cake.
The frosting for this cake has maple syrup in it and if you want to add a little cinnamon to the frosting, that would make for a yummy, spicy frosting. The golden raisins and nuts are made for this pumpkin treat. Hope you will try this over the holidays.
BLAST FROM THE PAST: If you haven’t tried my Sugar Plum Cake, it needs to go on your list for your holiday baking.
All the ingredients you need for this spicy cake.
Beat the oil and sugars together.
Add the eggs, one at a time and beat to combine.
Add in the baking soda, baking powder, salt and spice.
Stir in the flour.
Stir in the nuts and raisins.
Spread in a greased and floured 9 x 13″ pan. Bake at 350 for about 25 minutes. Check with cake tester to make sure it is done before removing from oven.
- 1 cup vegetable oil
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup pumpkin purée
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup toasted chopped walnuts
- 1 cup golden raisins
- 8 ounces cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 tablespoons maple syrup
- 2 1/2 cups confectioners' sugar, sifted
- 1/8 teaspoon salt
- 1 cup toasted walnut pieces
- Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment. (I used a 9x 13" so my cake is thicker than a bar)
- Beat the oil and the sugars together until well blended.
- Beat in the eggs, then the pumpkin purée.
- Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine.
- Stir in the nuts and raisins.
- Pour the batter into the prepared pan, and bake for approximately 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean.
- Cool the cake in the pan for 10 minutes
- To make the frosting: Beat the cream cheese and butter together.
- Beat in the maple syrup, then mix in the confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable.
- Frost the bars and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares or rectangles.