Christmas Time is Here

Michael and I had our annual holiday party.  This year I served a pumpkin cake that got rave reviews.  It's a recipe that was given to me by my Aunt Bobbie -- my mom's sister.

Originally she served it as a three layer cake.  I served it as a bundt cake -- it cooks a bit longer, but it looks really pretty and for a buffet it works quite nicely. I usually leave the icing off and serve it sprinkled with powdered sugar.

Here is the recipe:

Aunt Bobbie’s Pumpkin Cake

Cake:
2 C sifted flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 C sugar
1 C cooking oil
2 tsp soda (dissolve in water)
4 large eggs
2 C pumpkin

Icing:
1 stick butter (salted), room temperature
1 pkg 8oz philly cream cheese, room temperature
2 tsp vanilla
1 box (1 lb) confectioner’s sugar

Preheat oven to 350 degrees.

Grease (with Crisco) and flour pans or use Pam with Flour.

In a bowl, put flour, baking powder, cinnamon, salt and sugar. Mix well.

In another bowl, put cooking oil, soda (dissolved in water) and eggs. Beat well.

Add dry ingredients to the wet and beat in pumpkin. Mix until combined. Pour into greased and floured pans and bake at 350 degrees.

For three layer cake 30 minutes (check it at 25 min.)
For bundt cake 40 – 50 minutes (check at 35 min.)

For icing: Mix butter, cream cheese and vanilla until fully combined, then add sifted confectioner’s sugar in thirds.

Frost completely cooled cake.