Friday, July 07, 2006

Pumpkin Cake with Orange Cream Cheese Frosting

A little lighter than the typical cake but just as tasty.

Cooking spray
1 1/2 c sugar
3/4 c packed brown sugar
1/4 +1/8 c canola oil
4 eggs +1 egg white
2 1/2 c canned unsweetened pumpkin
3 c flour
1 1/2 t baking powder
1 1/2 t baking soda
1 t cinnamon
1 t nutmeg
1 t cloves
1/8 t ginger
3/4 t salt

for frosting:
2 T butter, softened
1 8-oz package Neufchatel cheese
3 c powdered sugar
2 t fresh orange juice
1/4 c toasted, chopped pecans

Lightly grease 9 x 13 pan with cooking spray. Combine sugars and oil and mix on medium 2 minutes. Add eggs and beat till blended. Add pumpkin and beat thoroughly. Combine dry ingredients and gradually add to mix until just blended. Bake at 350 for 30-35 minutes. For frosting beat butter and cream cheese until creamy, add powdered sugar and beat until blended, add juice and stir to combine. Spread on cooled cake and top with nuts.



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