Saturday, February 12, 2011

Gettin' Fancy: Pumpkin Cake with Honey Creamcheese Frosting

Well, it's time to pull out my purdy dress. 

My cousin is getting married today. 

What is it about weddings, that turn regular, down-to-earth women, into little girls who "sqeeeee" at the mention of ballgown dresses and tiny after dinner mints? Made out of cream cheese. (sigh)

Or that turn naturally reserved, happily-married women, into blushing bride-wanna-be-agains?

What is it about weddings, that turn sweatpant wearing, mascara-on-a-good-day, hair in a ponytail type women, into giddy "mercy me, what am I gonna wear," sort of a women?

I mean for the love of all that's holy.  The wedding is in Arkansas.  If I get shoes on this morning, it'll be a step in the right direction.

(I didn't mean that.  I have friends... I have family... in Arkansas.  Not one of them has ever been shoeless in my presence.)

Anyway, to celebrate this festive and fancy occasion, I have Pumpkin Cake with a Honey Cream Cheese Frosting. (There are lots of folks on the Internet who do this cake... but I'll attribute it to Martha Stewart, since "she is to weddings," what "AARON RODGERS IS TO GREENBAY!!!!!!!"  Sorry.  Had to.)

What you'll need:

1/2 Cup butter, melted
1 Tablespoon pumpkin-pie spice (still trying to work my way through it)
1 Teaspoon cinnamon
Dash or two of nutmeg
2 Eggs
1 1/2 Cups sugar
2 1/2 Cups pumpkin puree
2 1/2 Cups all-purpose flour
2 Teaspoons baking soda

1/4 Cup butter
8 Oz. reduced fat cream cheese
1/4 Cup honey
1 Teaspoon cinnamon

Preheat oven to 350 degrees and spray a 9-inch square baking pan with non-stick baking spray.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth. Spread top of cooled cake.  I didn't, and it slid all around like it was trying to escape.

Okay.  So it's no wedding cake.
Not even close. 
But the honey does add a flavor that I don't often pair with pumpkin and the cake is so moist, it was hard to tell when it was done... so make sure you cook it thoroughly... and enjoy! 
Now, I need to go find something to wear, that has deep pockets...there are cream cheese mints to be stashed!

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