Ingredients: |
Ingredients: For the Cake:
¾ cup canola oil
2¼ cups granulated sugar
2 eggs
One 16-ounce can pure pumpkin, preferably Libby's, about 2 cups
¼ cup water
1 teaspoon pure vanilla extract
2½ cups unbleached all-purpose flour
1½ teaspoons baking soda
½ teaspoon kosher salt
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
1 cup golden raisins
½ cup chopped walnuts, plus extra for garnish
Non-stick cooking spray
For the Frosting:
4-ounces cream cheese, softened
3 tablespoons salted butter, softened
1 teaspoon fresh lemon juice
2 cups sifted powdered sugar
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. Spray a 13- by 9- by 2-inch baking pan with non-stick cooking spray. For the cake, sift together the flour, baking soda, salt, nutmeg and cinnamon in a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar and oil on medium-high speed for about 2 to 3 minutes. Turn the mixer to medium speed and add the eggs one at a time, mixing for 1 minute after each addition. Stir in the pumpkin, water, and vanilla and mix until combined.
2). With the mixer on low, add the flour mixture in 3 batches mixing only until just combined after each addition. Stir in the raisins and nuts. Pour into the prepared cake pan and bake for 20 to 25 minutes or until the cake tests done when a toothpick is inserted into the center of the cake, and it comes out clean. Cool the cake in the pan on a wire rack.
3). For the frosting, have all ingredients at room temperature. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese and butter together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the lemon juice and gradually beat in the powdered sugar. Turn the mixer up to high speed and mix until smooth, about 1 minute. Frost the cake and decorate with extra chopped walnuts. |
This recipe for Pumpkin Nut Cake is from