I keep calling it that. I know it’s an Instant…
I made this cake on Friday for a little get-together a friend’s house…I was surprised how perfectly it turned out. The cake was high, but still dense and moist, and the icing was a perfect match for the pumpkin and spices. I usually don’t like cream cheese icing, but paired with this cake, I thought it was fantastic.
I’m about halfway through Season 2 of Project Runway…oh, Santino. I had heard of him, but nothing prepared me for his drama. He’s different from Wendy Pepper, though…it seemed that Wendy was never really nice to anyone, and was always scheming. Santino is just a drama queen, who seems to be a real person underneath. I think.
I’ve just started Julie and Julia, by Julie Powell…I’m only a couple of pages into it, so I don’t have much to say about it yet, but I’m anxious to read about her year of cooking Julia Child’s recipes. I’m also on the waiting list for The Omnivore’s Dilemma at the library, but I’m 28th on the list, so it will be a while before I can report on that.
Until then, have some cake.
Pumpkin Spice Cake with Honey Frosting
Preheat oven to 350ËšF. Coat a 9-inch square baking pan with cooking 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.
Turn batter 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.
Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
In a medium bowl, whisk all ingredients together until smooth.
Makes 16 servings.
Source: Everyday Food magazine.