Just a quickie post for today. I am one busy momma and it's already taken me 3 hours to edit and upload photos for this recipe! These days it seems everything takes me twice as long to complete, with the exception of bathing and getting ready- because I've gotten quite speedy at that. I do have some recipes to share with you all, it will just take me a little longer to blog about them. I hope you will all bear with me.
There are a few recipes I make that I wish I could force feed to people. You know the ones that are so good but they were blogged about years ago or didn't have the greatest photos to accompany them, that they got overlooked? Well that is this cake. This is my go-to pumpkin cake. It's homey and will never win a prize for beauty queen, but it's moist and flavorful and gets better day by day. A dusting of powdered sugar would be fine, but it's the icing and chopped nuts that send it over the top. All you need is a big bowl and a whisk and you can whip this baby up in no time. I urge you to give this one a try!
Last Sunday we went to the pumpkin patch. It's something I've looked forward to doing with my son for years. We enjoyed it though Baby H wasn't quite so impressed. We waited til the last minute and most of the pumpkins were already picked over but we found an orange globe that Hayden approved of. Here's my mini pumpkin!
Cinderella Cake Previously seen HerePrinter Friendly Version
- 2 cups sugar
- 4 eggs
- 1 cups vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1-15 oz. can pumpkin puree
- 1 teaspoon vanilla
Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add pumpkin and mix well. Pour into greased 9-inch bundt pan.
Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely. Frost with Coachman's Icing.
- 4 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 1/2 cup nuts, chopped (optional)
In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. Frost and top with chopped walnuts or pecans (optional) before icing sets.