Sunday, August 8, 2010

This is very tasty Pumpkin Spice Cake

1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts


6 oz. cream cheese

3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
6. Let cake cool in pan for 5 minutes then turn out onto a plate
7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

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