Fresh Pumpkin Cake

                                                                         

This cake was made from fresh pureed Pumpkin! I did not cook the pumpkin but threw it in my food processor & pureed it until smooth. Feather light cake with wonderful pumpkin flavor! Top it with your favorite frosting, I used my Buttercream Frosting! DELICIOUS!

CAKE:

2 Cups Flour

2 Cups Sugar

2 TSP Cinnamon

1 TSP Ginger

1 TSP Cloves

2 TSP Baking Powder

1 TSP Salt

1&1/2 Cups Vegetable Oil

4 Eggs beaten

1 TSP Vanilla

1 TBS Milk

2 Cups Pureed Pumpkin fresh or canned but I used fresh!

Spray cake pan with baking spray be sure to use one that contains flour or grease & flour your pan. Preheat oven to 325 degrees. Now mix up that cake! 

In large mixing bowl ass all of your dry ingredients & give them a good stir. Now add the oil, eggs & vanilla & beat well. It won't look pretty, but no worries! Now add the pumpkin & the milk & beat well! Now it looks like good cake batter! Spoon into your prepared pan! Bake 1 hour then test to see if cake is done, no wet batter should be on the cake tester or toothpick whichever you use! Once baked remove cake & let cool 10 minutes then dump cake out onto a plate to finish cooling! Once cool frost with your favorite frosting!

Buttercream Frosting:

6 TBS soft butter

5 Cups Powdered Sugar

1/2 TSP Salt

2 TSP Vanilla

Milk enough to make the frosting as smooth & fluffy as you like I used about 5 TBS or so!

Beat the butter fluffy. Add the salt & about 1/2 of the sugar & beat again. Now add some milk & beat again, Add the rest of the sugar & beat well. Now add enough milk while beating to get the frosting you desire!