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This recipe for PUMPKIN CAKE WITH MAPLE BRANDY FROSTING, by , is from Eat, Drink and Be Merry!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sue and Kent


Maple Brandy Frosting

2 cups white flour
1 cup whole wheat flour
2 t, baking powder
2 t. baking soda
1 t. salt
3 t. pumpkin pie spice
5 eggs
2 cups pumpkin puree
1 1/2 cups vegetable oil
1 cup sugar
1 cup brown sugar, packed
1 1/2 cups pecans, chopped

■ Preheat oven to 350.
■ Lightly grease a 9 x 13 inch cake pan.
■ Sift together the first 6 ingredients.
■ In a separate large bowl mix eggs and sugar until smooth. Stir in pumpkin and oil and mix thoroughly.
■ Add flour mixture and stir until just combined. Fold in pecans.
■ Pour cake into greased pan and bake for 35 - 45 minutes or until a toothpick comes out clean.

1 8-ounce package cream cheese, softened
2 T. butter, softened
2 T. brandy
2 T. maple syrup
3 cups powdered sugar

■ Blend softened butter and cream cheese together with an electric mixer.
■ Add maple syrup and brandy and beat until smooth.
■ Slowly add powdered sugar until frosting becomes stiff enough to hold soft peaks.
■ Spread frosting over cooled cake letting it drip slightly down the edges.
■ (Optional) Garnish with additional chopped nuts or coarse sugar.

Personal Notes:
Personal Notes:
This recipe came from one of my favorite spots, The Spice House in Chicago. It's such a great place. A veritable feast for the senses, it's filled with oodles of herbs and spices from all over the world. This cake of theirs is heavenly with a wonderful balance of flavors.




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