Pumpkin Spice Cake
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (16 oz.) pumpkin puree
2 cups unbleached all-purpose flour
3/4 teaspoon of salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup raisins (optional)
3/4 cup chopped walnuts (optional)
Maple Cream Cheese Frosting:
1 8-ounce package of cream cheese (room temperature)
1/2 cup maple syrup
1 teaspoon vanilla
2-3 cups of confectioner's sugar
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. If you would like to make a layer cake, use two 9x2-inch round cake pans.
In a large bowl, beat the eggs until light and lemon-colored. Gradually beat in the sugar. Add the vegetable oil in a thin stream to the egg mixture. Blend in the pumpkin mixture.
Sift and stir, or whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
Add dry mixture (1/2 cup at a time) to the wet mixture. Stir in the raisins and walnuts. The walnuts may also be used to sprinkle on top if you like. Pour and scrape the mixture into the prepared pan. Bake at 350 for 45 minutes to 50 minutes (9x13 pan), or until the cake springs back when lightly touched in the center. If your making the layer cake version, bake for 35-40 minutes.
9x13 pan: Cool in the pan elevated on a wire rack. Frost with the maple cream cheese frosting. Sprinkle with the walnuts.
Layer cake: Let the pans cool for 20 minutes on a wire rack. Then, remove the cakes from the pans and let cool completely before frosting.
Beat the cream cheese and maple syrup until light and fluffy. Add vanilla. Beat in the sugar one cup at a time until you get the desired consistency. If you want to pipe extra frosting around the sides, you will need to double the recipe and make sure it is firm enough to hold its shape (add more powdered sugar to make the frosting more firm)
This recipe is to be enjoyed once a year around the holidays. Its sugar and fat content...well...let's just enjoy it while it lasts.