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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups flour
2 cups sugar
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 15 oz can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
Cream cheese frosting:
6 oz cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature
Apricot topping:
2 (12 oz) jars of apricot preserves
Sliced almonds
Preheat the oven to 350. Grease jelly-roll baking sheet. Combine the first 8 ingredients in large bowl, blending well. Add the pumpkin, eggs and oil. Beat until blended. Add raisins. Pour the batter into the prepared pan, spreading to even the top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
Cream cheese frosting: Combine cream cheese, powdered sugar and butter in medium bowl, beating to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Apricot topping: Pour apricot preserves into fine mesh strainer. Holding the strainer over a bowl, use the back of a spoon to press the preserves against the mesh. Lump-free apricot jam will pass through the mesh. Use this strained jam to coat the top of the cake. Sprinkle sliced almonds over all, pressing down gently to make sure the nuts come in contact with the jam.
Cut cake into bars and serve.
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PUMPKIN-RAISIN BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups flour
2 cups sugar
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 15 oz can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
Cream cheese frosting:
6 oz cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature
Apricot topping:
2 (12 oz) jars of apricot preserves
Sliced almonds
Preheat the oven to 350. Grease jelly-roll baking sheet. Combine the first 8 ingredients in large bowl, blending well. Add the pumpkin, eggs and oil. Beat until blended. Add raisins. Pour the batter into the prepared pan, spreading to even the top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
Cream cheese frosting: Combine cream cheese, powdered sugar and butter in medium bowl, beating to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Apricot topping: Pour apricot preserves into fine mesh strainer. Holding the strainer over a bowl, use the back of a spoon to press the preserves against the mesh. Lump-free apricot jam will pass through the mesh. Use this strained jam to coat the top of the cake. Sprinkle sliced almonds over all, pressing down gently to make sure the nuts come in contact with the jam.
Cut cake into bars and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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