Introduction
This cake is moist and delicious, enhanced by the orange-scented frosting.
Ingredients
Cake
| 4 | eggs |
| ¾ | cup vegetable oil |
| 2 | cups sugar |
| 1 | can (15 ounces) cooked pumpkin |
| 2 | cups all-purpose, unbleached flour |
| 2 | tsp. cinnamon |
| ¾ | tsp. ground ginger |
| ¾ | tsp. ground cloves |
| ¾ | tsp. nutmeg |
| ¾ | tsp. salt |
| 2 | tsp. baking powder |
| 1 | tsp. baking soda |
Frosting
| 3 | oz. cream cheese |
| 2 | Tbsp. butter, softened |
| 2 | tsp. milk, plus more if needed |
| ½ | tsp. vanilla |
| ¾ | tsp. orange zest |
| 2 | cups powdered sugar |
Steps
- Make the cake: Preheat oven to 350 degrees. Grease and flour a 13-inch-by-9-inch baking pan.
- Beat eggs lightly; beat in oil, sugar, and pumpkin. In another bowl, stir together flour, spices, salt, baking powder, and baking soda; gradually add to pumpkin mixture, blending thoroughly.
- Pour batter into the prepared pan and bake for 40 minutes, rotating it in the oven after 20 minutes. The cake is done when the edges begin to pull away from the sides of the pan and the center springs back when lightly touched.
- Make the frosting: Beat cream cheese and butter until soft and fluffy. Beat in milk, vanilla, and orange zest. Gradually sift in enough powdered sugar to make a spreadable icing; add additional milk by the half-teaspoon if necessary.
- Frost cake when cool and cut into squares to serve.
