PUMPKIN NUT CAKE

Pumpkin is one of my favorite foods.  This cake is so moist and good, you won’t be able to leave it alone.  The nutmeg frosting only adds to the wonderful flavor.

3 eggs

1 (15 ounce) can pumpkin

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces

 

Cream eggs, pumpkin,  oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting.

 

 

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter or margarine, softened

2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency.  Spread on cooled cake.

 

I promise you, if you like pumpkin, you will love this moist, delicious cake!

 

Enjoy!

 

You might also like these pumpkin cake recipes on The Southern Lady Cooks:  Bourbon and Pumpkin Spice Cake, Pumpkin Apple Cake.

 

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FAVORITE CHOCOLATE CHIP COOKIES

These are the best ever chocolate chip cookies. They melt in your mouth and you can’t stop eating them. The chocolately, nutty flavor will have you coming back for more. These won’t last long!

2 sticks butter or margarine, softened (1 cup)

3/4 cup sugar

2 eggs

1 1/4 cups brown sugar

1 tablespoon vanilla flavoring

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup premier white chocolate morsals

1 cup chocolate chips

1 cup walnuts, chopped

 

Cream butter, sugar, eggs and vanilla until well mixed.  Add baking soda, salt and flour and continue mixing.  Fold in chips and nuts.  Drop by spoonfuls onto an ungreased cookie sheet.  Bake in preheated 325 degree oven for 12 – 15 minutes.  Makes about 3 1/2 dozen depending on the size you make the cookies.  Enjoy!

Note:  You can use all chocolate chips in this recipe.  I just think the white ones add a little more flavor.

 

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SPICED CARROT COOKIES

Each
year when fall is in the air, I want to bake cookies. These cookies are
so easy to make and so good chocked full of nuts and spices.  Just the
aroma in your kitchen while these are baking will make your mouth water
to taste these morsels.

1 super moist Betty Crocker Carrot Cake Mix

2 eggs

1/2 cup oil

1 cup walnuts

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 cup sugar

 

Mix together cake mix, eggs, spices and oil in a bowl using a
spoon to mix.   Fold in nuts.  Roll pieces of the dough about the size
of a walnut into balls with your hands.  Put the 1/4 cup sugar on a dish
and roll the dough balls in the sugar. Place cookies on a sprayed
cookie sheet and mash flat with a fork dipped in the sugar.  Cook in
preheated 375 degree oven for 12 to 15 minutes. Makes about 2 1/2 dozen
cookies depending on size.  Enjoy!

 

BOURBON & PUMPKIN SPICE CAKE

This
cake with all the spices, raisins, bourbon and nuts will be a favorite
to serve to family and friends.  A wonderful dessert and great with a
cup of coffee or just a glass of milk.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 eggs

1 1/2 cups sugar

1/2 cup oil (I used Canola)

2 teaspoons vanilla flavoring

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 teaspoon allspice

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup bourbon

1 cup pumpkin

1 cup raisins

1 cup walnuts, chopped

 

Pour the bourbon into a small bowl and add the raisins. Set
aside to let the raisins soak up the bourbon while mixing the other
ingredients.  In a large mixing bowl mix the eggs, sugar, oil,
buttermilk.  Add flour, baking powder, baking soda, spices, salt and
vanilla and mix well.  Mix in the 1 cup of pumpkin.  The raisins
probably won’t soak up the entire 1/2  cup of bourbon.  Fold in the
raisins, walnuts and what is left of the bourbon into your batter. Pour
into a sprayed bundt pan and bake in preheated 350 degree oven for 45 –
50 minutes.  Let cake cool 20 to 25 minutes before removing from pan.
This cake is wonderful without frosting.  (I added the frosting below to
mine. You can add any frosting you like.)

 

Pumpkin, Cream Cheese Frosting

 

1/2 stick or 4 tablespoons butter or margarine, softened

4 ounces cream cheese, softened

1 1/2 cups confectionery sugar

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/4 cup pumpkin

1 teaspoon bourbon

2 tablespoons milk

Mix ingredients together with mixer.  Pour over cake.  (Add
more milk for thinner frosting or more sugar for thicker frosting until
you reach the desired consistency)

 

Note:  If you bake this cake in a 9 x 13 pan and you use the
frosting above, you will probably need to double the frosting recipe.
If you have frosting left over, it is wonderful to heat in the microwave
and pour over the cake, too.

 

Enjoy!

 

COCONUT SPICE CAKE WITH NUTMEG RUM FROSTING

This is a great spice cake and the frosting makes it even better.  I love adding spices and rum to my cakes and frostings.

1 box Duncan Hines Moise Deluxe Spice Cake Mix

1 cup evaporated milk

1/3 cup water

1/3 cup oil

3 eggs

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon cinnamon

1 cup walnut pieces

1 cup Nestles Tollhouse Premier White Morsels

1 cup coconut

 

In a mixing bowl mix together cake mix, milk, water, spices and
eggs.  Fold in coconut, walnuts, and morsels.  Pour into a sprayed cake
pan and cook in preheated 350 degree oven for 45 to 55 minutes until
center is done. Let cool 15 to 20 minutes before removing from pan.

 

Frosting:

1 (16 ounce) can Duncan Hines Homestyle Vanilla Frosting

4 teaspoons rum

2 teaspoons nutmeg

 

Whisk together ingredients and microwave until pourable from a
pitcher. Pour over cooled cake.  (Note: If using a regular cake pan and
not a bundt pan, just spread the frosting over the cake).

 

Enjoy!