Pumpkin Cake

Batter

3 cps all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five spice
½ tsp salt
2 sticks (soft) unsalted butter
2 cps brown sugar
3 eggs
15 oz pure pumpkin (canned)
Two 7in spring form pans

In a mixing bowl place pumpkin, butter, sugar, 1 egg at a time and salt together and mix until creamy. Sift flour, baking soda, Chinese five spice and baking powder together and pour into butter mixture and mix thoroughly. Once combined treat pans with nonstick spray, pour batter evenly into both pans. Bake In oven at 350 degrees for 45 min. When time is up put toothpick into middle and if it’s comes out clean cakes are done. Take cakes out of pans and let cool. (I like to cut them in half at this time because it helps faster cooling.


Frosting

Two 8 oz packages of cream cheese (soft)
Minced skin of one orange (no rind /white part)
2 sticks (soft) unsalted butter
2 cps powdered sugar
2 cps chopped walnuts


Place butter in mixing bowl and beat till it’s creamy now add cream cheese and minced orange and mix well. Now that it’s well combined add powdered sugar, once it’s done it should look whipped and creamy.

You should have four slices of cake, place one on the bottom and place frosting on top and spread evenly, repeat until top of cake is covered evenly. Now you are going to start spreading frosting on the outside of cake, as you spread keep turning cake to help evenly spread frosting around cake. Once you get the cake covered take a small handful of walnuts each time and just place onto the side of cake, until sides of cake are covered.

Save orange flesh for next post Moist Cake