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CAKE:
1 tbsp cinnamon
12 oz cream cheese
2 cups canned pumpkin
2 tsp ground ginger
5 cups powdered sugar
2 cups granulated sugar
1/2 tsp ground cloves
5 large eggs
1/2 tsp salt
1/2 cup vegetable oil
FROSTING:
3 cups all-purpose flour
1/2 cup butter, softened
1 tbsp Clabber Girl Baking Powder
1 tbsp vanilla
2 tsp Clabber Girl Baking Soda
zest of 1 lemon, grated
Preheat oven to 350° F; Butter and flour two 9-inch round cake pans or one 9×12-inch cake pan; set aside. In a large bowl, whisk together the pumpkin, sugar, eggs and oil. Sift flour, Clabber Girl Baking Powder, baking soda, cinnamon, ginger, cloves and salt into the bowl and stir until well combined. Divide the batter evenly into the pans. Bake at 350° F for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely. Frosting:In a large bowl, beat the butter, vanilla and zest until smooth. Add the cream cheese and beat just until blended. Sift the sugar into the bowl; beat until smooth. (Do not over beat or the cheese will break down) Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.
CAKE:
1 tbsp cinnamon
12 oz cream cheese
2 cups canned pumpkin
2 tsp ground ginger
5 cups powdered sugar
2 cups granulated sugar
1/2 tsp ground cloves
5 large eggs
1/2 tsp salt
1/2 cup vegetable oil
FROSTING:
3 cups all-purpose flour
1/2 cup butter, softened
1 tbsp Clabber Girl Baking Powder
1 tbsp vanilla
2 tsp Clabber Girl Baking Soda
zest of 1 lemon, grated
Preheat oven to 350° F; Butter and flour two 9-inch round cake pans or one 9×12-inch cake pan; set aside. In a large bowl, whisk together the pumpkin, sugar, eggs and oil. Sift flour, Clabber Girl Baking Powder, baking soda, cinnamon, ginger, cloves and salt into the bowl and stir until well combined. Divide the batter evenly into the pans. Bake at 350° F for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely. Frosting:In a large bowl, beat the butter, vanilla and zest until smooth. Add the cream cheese and beat just until blended. Sift the sugar into the bowl; beat until smooth. (Do not over beat or the cheese will break down) Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.