Pumpkin Vermont Spice Cake
Yield
2 cakesPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
butter
softened |
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
pumpkin
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
water
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¾ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
ginger
|
|
| 15 | each |
pecan halves
or walnut halves |
*
|
| Frosting | |||
| 11 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
butter
softened |
|
| 3 ½ | cups |
powdered sugar
|
|
| 2 | teaspoons |
maple flavoring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 355 | ml |
sugar
|
|
| 177 | ml |
butter
softened |
|
| 3 | large |
eggs
|
|
| 355 | ml |
pumpkin
|
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
water
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 18 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
cinnamon
|
|
| 3.8 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
ginger
|
|
| 15 | each |
pecan halves
or walnut halves |
*
|
| Frosting | |||
| 317.9 | ml/g |
cream cheese
softened |
|
| 79 | ml |
butter
softened |
|
| 828 | ml |
powdered sugar
|
|
| 1E+1 | ml |
maple flavoring
|
* |
Directions
Preheat oven to 325℉ (160℃).
Grease and flour two 9 inch round bake pans.
Cream granulated sugar and ¾ cup butter in mixer bowl.
Add eggs.
Beat 2 minutes.
Add pumpkin and vanilla. Mix well.
Beat in evaporated milk and water.
Combine flour, baking powder, baking soda, salt, cinnamon, nutmet, cloves and ginger.
Gradually beat into pumpkin mixture.
Spread evenly in prepared pans.
Bake in preheated oven 35 to 40 minutes unti wooden pick inserted in center comes out clean.
Cool on wire racks 15 minutes.
Remove from pans. Cool completely.
For frsoting, beat cream cheese, ⅓ cup butter and powdered sugar until fluffy.
Add maple flavoring. Mix well.
Use long serated knife to cut each cake in half horizontally.
Frost between layers and on top of cake.
To make 2 layer cake, frost between layers over top and on side of cake.
Garnish with nuts.
