Mary’s Pumpkin Cake

1/2 tsp. salt (optional)
1/2 tsp powdered ginger
1/4 tsp nutmeg
1 Cup golden raisins (optional)

Cream Cheese Frosting (recipe or can)
1/2 Cup chopped walnuts or hazelnuts

Mary Williams, Saxophone

Requested at Annual Meeting Dinner, October 2005

4 large eggs
2 Cups sugar
1 Cup vegetable oil
1 large can pumpkin
2 Cups All-Purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda

 

Preheat oven to 350º.  Lightly grease bottom and sides of 9 x 13 pan.  Mix together eggs, sugar, oil and pumpkin in a large bowl until smooth.  Stir in flour, baking powder, and remaining dry ingredients, plus raisins if desired.  Spread in cake pan.  Bake for 30 to 40 minutes, until light brown and done in center.  Cool, then frost.

Frosting:  1 pkg. Cream cheese, softened.  1/2 Cup butter, softened, 1 tsp vanilla, 2 Cups powdered sugar.  Beat c. cheese, butter and vanilla in bowl with electric mixer until smooth.  Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth.  Spread over cooled cake, sprinkle with nuts.

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