Back to Baking!

Well, it's been a long week, to say the least.  My daughter is finally feeling better, thank goodness.  I am very thankful for good antibiotics!


Today I was able to get back to baking, and I made a Pumpkin Spice Cake for a potluck luncheon we are having after church tomorrow.  The recipe comes from my mother-in-law, who is an absolutely wonderful cook. This is also one of my husband's favorite desserts, so hopefully he can get a piece before everyone else does!


Pumpkin Spice Cake
2 cups all purpose flour
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
4 eggs, slightly beaten
1 cup vegetable oil
1 15 oz can pumpkin


Combine ingredients in order listed.  Mix well and bake either in a tube pan (greased and floured) at 325 degrees for 1 hour, or bake in a 9x13 inch pan at 350 degrees for 40 to 45 minutes.  Top with cream cheese frosting.


Frosting
8 oz cream cheese, softened
1 stick butter, softened
Mix together, then add:
2 tsp vanilla
1 box confectioner's sugar (or 1 lb)
1 cup finely chopped pecans


This cake is moist and delicious, and perfect for fall.  With the cream cheese frosting on top, it is pure goodness!!!

Until next time, 

Muncho Mom