Wednesday, November 10, 2010

Whole Grain Pumpkin Cake

MaMa and I thought it would be fun to mix things up at the Thanksgiving dinner table this year, so we're going to be sharing some fun whole grain twists on Turkey Day classics. First up, our favorite course, dessert! MaMa's really shaking things up, turning the traditional pumpkin pie into a Whole Grain Pumpkin Cake.

This double decker cake was a quintessential taste of Fall (MaMa wants to know how I know such a big word...she should know I'm a child let's just hope that I used the word correctly).

Whole Grain Pumpkin Cake
by Joseph's Grainery
Keywords: dessert barley flour soft white whole wheat pastry flour

A luscious, moist whole grain pumpkin cake.
for Ginger Frosting:
  • 6 Tbsp butter, unsalted at room temperature
  • 1 pkg cream cheese
  • 1 tsp vanilla extract
  • 2 c powdered sugar
  • 1 tsp ground ginger
  • 2 Tbsp Milk, if needed
  • Preheat the oven to 350 degrees. Line the bottom of your cake pans with parchment paper. Whisk together the dry ingredients. In the bowl of your mixer, combine the brown sugar, butter and oil until thick and smooth. Beat in the eggs, one at a time. Scrape the bottoms and sides of the bowl to make sure everything is combined. Stir in the pumpkin and then gradually the dry ingredients. Mix until evenly moistened and transfer to the prepared pans.
  • Bake for 30-35 minutes for layers, as we did. Let cool on rack before frosting.
Directions for frosting:
  • Combine the butter, cream cheese and vanilla in a medium bowl, until they are light and fluffy. Add the sugar gradually, beating well. If needed, add a little milk to make it a sprerqdable consistency.

Enjoy! We know you will.

Pumpkin on Foodista


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