Purple-Ribbon Pumpkin Cake
Purple-Ribbon Pumpkin Cake requires around 1 hour and 20 minutes from start to finish. This recipe makes 12 servings with 383 calories, 5g of protein, and 8g of fat each. For 73 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 8 people were impressed by this recipe. It works well as a side dish. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up ground cinnamon, sugar, eggs, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 33%, this dish is rather bad. Similar recipes are White Chocolate Ribbon Pumpkin Cake With Maple Glaze, Ribbon Pumpkin Bread, and Layered Ribbon Cake.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
2 teaspoons baking soda
2 cups confectioners' sugar
2 packages (3 ounces each) cream cheese, softened
4 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pecan halves, optional
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 teaspoon vanilla extract
1 cup vegetable oil
Equipment:
bowl
frying pan
wire rack
Cooking instruction summary:
Directions In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Yield: 12 servings. Originally published as Purple-Ribbon Pumpkin Cake in Taste of HomeDecember/January 2008, p38 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended.
2. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
3. Pour into a greased and floured 10-in. fluted tube pan.
4. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a small bowl, beat cream cheese until fluffy.
6. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake.
7. Garnish with pecan halves if desired.
Nutrition Information:
covered percent of daily need
