Wednesday, September 9, 2009

Pumpkin Cake with Cannoli Cream Frosting

I did Paper Chef again for September. I think I am too late with my entry but I wanted to share the recipe anyhow. I really liked the cake. The frosting needs work. I made cannolli cream frosting. It turned out so bad that I will not pass along the recipe but I would like to perfect it, so I will get back to you on that. Here's a few tips though that I learned. When experimenting go small to avoid lots of waste. More sugar to thicken frosting is NEVER a good idea. Way too sweet.

Pumpkin Cake
this is a definite make again.

2 cups white sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups canned pumpkin or 1 - 15 ounce can
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger

Preheat oven to 350 F. Spray a jelly roll pan and a miniature loaf pan with cooking spray or brush with oil. Mix sugar and oil together. Add in vanilla and pumpkin and finally the eggs. Stir baking powder, baking soda, salt, spices and flour together. Mix into wet ingredients. FIll jelly roll pan about 1/2 way and the rest pour intot he loaf pan. Bake for 25 to 40 minutes until cake begins to pull away from the sides and toothpick inserted in the center of the cake comes out clean.


kat said...

That is why I am a big fan of small batch baking, people think I'm crazy for making 4 cupcakes but when a batch doesn't work out its not the end of the world

Anonymous said...

The cake looks good at least, and the frosting LOOKS good! Sorry the frosting didn't work out for you.

Anonymous said...

I agree that experimenting small is a good idea! I did the canoli icing with ricotta cheese and orange juice and a little powdered sugar. Then I whipped in melted chocolate to thicken.

Elra said...

That look really scrumptious Lori!

Sheila said...

I've been thinking of making something with pumpkin as a lunch treat;) This looks good. I have had the same trouble with frosting and adding sugar to try and thicken it. Any ideas? Cornstarch? Actually I was up til 2 am making strawberry cupcakes and cream cheese icing for my daughter's birthday and the frosting was like thick milk:0

Katy ~ said...

LOL I've always used extra sugar to thicken when I was too quick to add the liquid. Sorry you ran into troubles. It's disheartening when you've already invested so much time and effort and to have the final touches to awry.

Cake DOES look very good! Pumpkin recipes are so appreciated and welcomed this time of year. YUMMMMM

Mary said...

Those look incredibly good, Lori. I'm not a cupcake fan and you've made me want one - now!

Markus said...

Lovely cupcakes! Sorry about the frosting not turning out the way you wanted it to.

Ingrid said...

Looks good. Thanks for the tip NOW. :) I found that out the hard way not to long ago. The frosting sounds really good so get to working on that, 'kay?!

Mikey said...

That's what I like about Paper Chef challenges - the experimentation!!!

Donna-FFW said...

Love to bake with pumpkin.. I will give this cake a try for sure.

Maybe a cream cheese frosting would go well..

Deeba @Passionate About Baking said...

Thank you for hopping onto the challenge. I love love love the pumpkin cake, and the idea of the cannoli frosting too. It does look GOOD. Yes, agree with 'small' when experimenting. Just learnt that lesson making macs. From 3 eggs I hurriedly began experimanting with 1 egg...and finally got some 'feet' on my macs on attempt #8!! Cheers

Imafoodblog said...

oh, I like the sound of cannoli cream frosting. Work that one out and get back to us! :)