↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
PUMPKIN CAKE WITH RUM-RAISIN FROSTING
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Raisin Cake
by kathiecooks
2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon cloves 1 cup oil 4 eggs
by kathiecooks
2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon cloves 1 cup oil 4 eggs
Carrot Raisin Cake With Irish Cream Frosting
by sgre52160
2 1/2 cups flour 1 1/2 tbsp double-acting baking powder 1/2 tsp salt 2 tsp cinnamon 1/8 tsp freshly grated nutmeg 1/4 tsp allspice 1 cup unsalted butter, softened 1 cup firmly packed brown suga
by sgre52160
2 1/2 cups flour 1 1/2 tbsp double-acting baking powder 1/2 tsp salt 2 tsp cinnamon 1/8 tsp freshly grated nutmeg 1/4 tsp allspice 1 cup unsalted butter, softened 1 cup firmly packed brown suga
Pumpkin Cake With Cream Cheese Frosting
by sgre52160
2 c. all purpose flour 2 t. baking powder 1 t. baking soda 1 t. salt 2 t. ground cinnamon 1/4 t. ground allspice 1/4 t. ground ginger 4 large eggs 1 c. vegetable oil 1 2/3 c. sugar 1 (15-oz)
by sgre52160
2 c. all purpose flour 2 t. baking powder 1 t. baking soda 1 t. salt 2 t. ground cinnamon 1/4 t. ground allspice 1/4 t. ground ginger 4 large eggs 1 c. vegetable oil 1 2/3 c. sugar 1 (15-oz)
Pumpkin Spice Cake With Honey Frosting
by sgre52160
Cake 1/2 cup unsalted butter, melted, plus more for pan 2 1/2 cups flour (spooned and leveled) 2 tsp baking soda 1/2 tsp salt 1 tbsp pumpkin-pie spice (or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2
by sgre52160
Cake 1/2 cup unsalted butter, melted, plus more for pan 2 1/2 cups flour (spooned and leveled) 2 tsp baking soda 1/2 tsp salt 1 tbsp pumpkin-pie spice (or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2
Pumpkin Cake With Butter-pecan Frosting
by sgre52160
Cake 2 cups all-purpose 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 g
by sgre52160
Cake 2 cups all-purpose 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 g
view more member recipes
related CDKitchen recipes
Pumpkin Spice Cake Balls
Pumpkin Brownies With Cream Cheese Frosting
Caramel Spice Crawlin' Cake (Icing In The Cake)
Boston Cream Cake
Better Than Pumpkin Pie
7-Up Layer Cake With Coconut Pineapple Frosting
Pumpkin Gooey Butter Cakes
Pumpkin Angel Food Cake With Ginger-Cream Filling
Cool Whip Frosting
Holiday Inn Peanut Butter Cup Cake