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Pumpkin Cake

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Turn off mixer. Now, most cake recipes will tell you to mix all of the dry ingredients in another bowl and then incorporate them. I’m too lazy for that or in a hurry. I put all of the dry ingredients in the bowl on top of the wet ones but I make sure that as I add them I sprinkle them on so nothing is in one blob. So dust your spices over the top. Dust the baking soda and even spread out the flour. Then do the same thing to mix. Run the mixer on medium for about 10 seconds to blend. Then stop the mixer and scrape down the sides. Then let it run for another 2 minutes to make sure it’s all incorporated well and you’ve stirred it up really thoroughly.

Pour the batter into your prepped 9” pan and make sure it’s spread evenly. Then bake for 30 to 35 minutes. You can test for doneness with a toothpick. If it comes out clean you’re all set.

Cool the cake and then frost it with Cream Cheese Frosting (below). Store leftovers in the refrigerator. I try to take it out of the fridge about 30 minutes before serving it but truthfully, the cold cake tastes really lovely too.

Cream Cheese Frosting


8 oz of softened cream cheese
½ stick of softened butter
1 tsp of vanilla
3 – 4 drops of liquid stevia
½ cup of POWDERED ZSweet or Swerve*



Put all ingredients in a medium bowl and mix until creamy. You can taste test your frosting to see if you want to add any more liquid stevia. I think it’s plenty sweet with just a few drops. A little goes a LONG way of that stuff so be careful when adding it.

I frosted this cake in a simple manner. If you want to decorate it you can make half again as much frosting and then you’d have enough to pipe a border on top and bottom.

*I buy powdered ZSweet on line but if you only have the granulated version you can put it in your food processor and turn it on to make your own powdered sugar.



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