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Pumpkin Spice and Everything Nice

November 1, 2009

The following recipe was inspired by The American Woman’s Cook Book published in 1939. Ahhh … 1939 … remember the days of Brunswick Stew with squirrel meat, Cheese and Tongue sandwiches, Fried Frogs Legs and Terrapin a La King.

They were doing something right to make a little Cheese and Tongue in the afternoon. I love a good make-out session that involves blue cheese, gouda, goat or parmigiano-reggiano. Havarti, bring it on baby! Careful of that Pepper Jack, he’s a drooler.

In lieu of tonsil cheese hockey (we’ll save that for a later date), we bring you Pumpkin Cake with Cream Cheese Frosting. Using a basic One-Two-Three-Four cake recipe which has been around for eons, add vanilla extract, pumpkin, nutmeg and cinnamon. The brilliance is below.

Pumpkin Cake with Cream Cheese Frosting

  • 1 cup of cinnamon applesauce (a substitute for shortening) I learned in the ol’ book that shortening is any type of fat – olive oil, butter, vegetable oil, Crisco, etc.
  • 2 cups of sugar
  • 3 cups of flour
  • 4 eggs (In baking, eggs are like the glue that holds everything together.)
  • 4 teaspoons of baking powder
  • 1 cup of milk
  • 1 teaspoon of vanilla extract
  • 1 can of pumpkin
  • 2 teaspoons of nutmeg
  • 1 tablespoon of cinnamon

Preheat oven to 350 degrees. Combine and blend the applesauce and sugar. Add the eggs, beating them one by one. Add the milk, vanilla extract, can of pumpkin, nutmeg and cinnamon to the liquid mixture. In a separate bowl, sift the flour and baking powder. Beat in the flour about a cup at a time. Since the pumpkin makes it rather watery, you might have to add more flour to the mix. Pour batter into a greased bundt pan. Bake at 350 degrees for about 60-70 minutes.


pumpkin cake batter


It's a bundt


let the cake cool

Cream Cheese Frosting

Compliments of Johnnie Gabriel’s Cooking in the South

  • 1½ sticks of butter
  • 1½ eight oz. box of cream cheese
  • 16 oz. confectioner’s sugar
  • 1½ teaspoon of vanilla extract

Let the butter and cream cheese sit out for room temperature. Blend the butter and cream cheese. Add the confectioner’s sugar about ½ cup at a time. Blend. Keep adding the sugar until it’s finished. Add vanilla extract.

Warning: let the frosting cool in the fridge until your cake is fully cooled or it will look like Land O’ Lakes vommed on your cake. Yes, we have experience. Also make sure you place your cake on the dish you plan to serve it in. Transferring a cake is like moving the tectonic plates.

Once the cake has cooled, add the frosting by spooning it at the top and covering each crevice of the cake in delectable frosting. Get a little tongue action with the cream cheese frosting.


mmmm ... cake.


A fascinating read ... I highly recommend

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