Vermont Spice Cake
Created by Mikekey on October 13, 2015
- Servings: 12
- Prep Time: 30m
- Cook Time: 40m
- Recipe #21315
Ingredients
- CAKE
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter (softened)
- 3 large eggs
- 1 1/2 cups pureed pumpkin (not pie filling)
- 1/2 cup evaporated milk
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- MAPLE FROSTING
- 11 ounces cream cheese (an 8-ounce package plus a 3-ounce package), softened
- 1/3 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar, sifted
- 2 or 3 teaspoons maple flavoring (to taste)
- 1/2 cup chopped nuts (and nut halves, optional)
How to Make
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Step 1: Preheat oven to 325°F. Grease and flour two 9-inch-round cake pans.
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FOR THE CAKE
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Step 2: Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl.
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Step 3: Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
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Step 4: Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
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FOR THE MAPLE FROSTING
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Step 5: Beat cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
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TO ASSEMBLE
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Step 6: Cut each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted.
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Step 7: Garnish with nuts, if desired.
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Note: To make a 2-layer cake, frost between layers, over top and on sides of cake
Nutritional Facts
- Serving Size: 1 (213.2 g)
- Calories 723.9
- Total Fat - 26.4 g
- Saturated Fat - 14.7 g
- Cholesterol - 111.7 mg
- Sodium - 546.2 mg
- Total Carbohydrate - 111.1 g
- Dietary Fiber - 1.4 g
- Sugars - 84.7 g
- Protein - 13.8 g
- Calcium - 376 mg
- Iron - 1.2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg