Shelly's Recipe

PUMPKIN CAKE WITH RUM-RAISIN FROSTING

Category: Cakes

Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon powdered ginger
1 teaspoon salt
4 large eggs
1 cup vegetable oil
1 2/3 cup sugar
1 (15-ounce) can pumpkin puree

Frosting
6 tablespoons unsalted butter , softened
1 1/2 cups confectioners sugar
1 (8-ounce) package cream cheese , softened, cut into 8 pieces
2 tablespoons dark rum
1 teaspoon molasses
1/2 cup raisins , chopped fine

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a 13x9-inch baking pan. Whisk flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in bowl. With electric mixer on medium-high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to wire rack and cool completely.

2. For the frosting: Beat butter and confectioners sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add rum and molasses and mix until smooth. Fold in raisins. Turn cooled cake out onto wire rack then invert onto serving platter. Spread frosting evenly over cake. Slice and serve. (Cake can be refrigerated for up to 3 days. Bring to room temperature before serving.)

Serves 16

Be sure to use canned pure pumpkin, not pumpkin pie filling, for this recipe.