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All the tastes of fall in one easy cake. This dense moist spice cake is a crowd pleaser!
Preheat oven to 350 F.
Combine oil and sugar in mixing bowl and beat until combined. Then add the eggs one at a time, beating on medium high until light and fluffy.
Measure out flour into a medium sized bowl then add soda, cinnamon, nutmeg, cloves, ginger and salt and stir into the flour. Slowly add dry ingredients to wet ingredients. Make sure that you take time to scrape the side of the bowl once or twice. Continue to blend on low speed.
When dry ingredients are completely incorporated gradually add the pumpkin, scrape sides of bowl and beat on medium for another minute. Fold in 1 cup of chopped pecans. Reserve the remaining 1/2 cup of pecans for garnish.
Pour batter into a well greased bundt or 9×13 cake pan. Bake at 350 F for 50 minutes for a bundt pan, 35-40 for a 9×13 pan or until a toothpick comes out clean when poked in the center of the cake. Remove cake from oven and set it on a rack. Allow to cool slightly before pouring caramel frosting over cake.
For my Never Fail Caramel Frosting:
In a saucepan over medium low heat, melt butter, sugar and salt together, whisking continually until butter is melted and caramel is bubbly. Remove from heat and whisk in vanilla and milk. Let it cool for 2 minutes then add in powdered sugar and whisk until thick and smooth. Spoon over cake, and garnish with reserved 1/2 cup of chopped pecans.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!