Sunday, October 28, 2007

Pumpkin Molasses Cake with Lemon Frosting

Pumpkin Molasses Cake with Lemon FrostingI made this last week and it was moist and dense with a nice spicy flavor. Andrew thought it was a little strong on molasses but no one else agreed with him and the cake disappeared quickly (and may it be noted in the record that his objections didn't slow him down any).

2 1/2 cup all-purpose flour
1 1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup fat free half and half
1 tablespoon white vinegar
1/2 cup shortening
1/2 cup canned pumpkin
1/4 cup light molasses
2 eggs

In a bowl combine the half and half with the vinegar and let it set. Preheat the oven to 350 degrees. In a bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add the sour half and half, shortening, pumpkin and molasses. Beat on low speed until combined then beat on high for two minutes. Add the eggs and beat for two more minutes.

Bake in a 9X13 greased pan for 30 minutes.

for frosting:
1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup fat free half and half
1 1/2 teaspoon vanilla
1/4 teaspoon lemon extract
extra half and half

Beat butter until fluffy then gradually add two cups of the powdered sugar. Slowly add the half and half then the vanilla and lemon extract. Slowly beat in the remaining sugar, adding more liquid if necessary until it is at spreading consistency.

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13 comments:

J. Lynne said...

It sounds and looks really good, but I wonder if I could substitute something for the shortening. Hmmmm...

Joyful Days said...

I never would have thought of lemon frosting on pumpkin & molasses. But you know it sounds wonderful!

Damselfly said...

Pumpkin and lemon together ... so crazy it just might work!

crystal said...

MMMMM! yummy! I've been all about everything pumpkin these last few weeks! This is definately a "Must try"! Thanks!

Ally Bean said...

Pumpkin, lemon, molasses- yum. And baked the easy way in a 9x13 pan instead of in rounds. Sounds like a winner!

Daisy said...

Yum. These flavors sound wonderful together. I may have to try this. Pumpkin is on sale in the stores right now...

Julie Pippert said...

I did it. I made the pumpkin scones yesterday to the delight of the entire family. I'd share results but ummm it was sort of a fly-by-the-seat-of-the-pants recipe in the end and well, it went well so nothing left. :)

Julie
Using My Words

gretchen from lifenut said...

Sounds heavenly. Lemon + pumpkin. Who knew?

Laurie Constantino said...

Perfect -- I have half a leftover can of pumpkin in the refrigerator and couldn't figure out what to do with it. Now I know - Thanks!

Gattina said...

Unfortunately my family and I are not big fans of cakes, lol !
I popped in for Manic Monday trick or treat !

JAM said...

You had me at "moist and dense."

Lovely Wife make a Five Flavor Cake that is almost as heavy as lead with juicy goodness. She always makes two at a time because we eat the first one immediately.

Then the second one can be eaten slowly, savoring each bite.

The G-Ma said...

It's sitting, frosted, on top of the cooktop. Husband cleaned up the batter bowl, and later the frosting bowl (he licked them clean, like a little kid)and still later all the dishes and bowls and spoons. I wiped up the fallen egg.

I pressed some chopped pecans into the frosting and now can barely wait to cut into it. Gilding the lily, I guess.

Thanks for sharing your goodness.

Baking Pans said...

I really like very much....I will try today for my dinner....Thanks for the blog.