Recipe | "Pumpkin Spice Cake with Penuche Icing" by Sue Ready

Cook's notes: This cake is a crowd pleaser, sure to impress your company. It's moist and quite flavorful. The piece de resistance for this cake is the penuche frosting.

Cake Ingredients:
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 TB. Saigon cinnamon
  • 2 tsp. ground ginger
  • 1-3/4 tsp. all spice
  • 3/4 tsp. salt
  • Dash nutmeg
  • 1 cup white granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 can (15. oz.) pure pumpkin not pumpkin pie filling
  • 1 TB.vanilla
  • 1 TB. orange zest

Topping mixture: 
  • 1/3 cup each toasted coconut and pecans 

Penuche Icing Ingredients:
  • 1/3 cup butter
  • 2/3 cup brown sugar, packed
  • 4 TB. milk or half and half
  • 1 tsp. vanilla
  • 2-1/2 cups powdered sugar

Cake Directions:

Grease a 13 x 9 pan. Preheat oven to 350 degrees.

In a bowl sift together flour, baking powder, baking soda, ginger, allspice, cinnamon, salt and nutmeg. Set aside.

In a bowl beat both sugars and oil. Add eggs in one at a time. Add in pumpkin, orange zest and vanilla. Beat until well blended. Add flour mixture and beat only until incorporated. Add nuts and pour into a prepared pan.

Bake for 30 minutes or until a toothpick inserted into center comes clean.

Frost cake with Penuche icing and sprinkle with topping mixture.

Penuche Icing Directions:

Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to a boil, stirring constantly. Stir in vanilla and cool in saucepan to lukewarm.

Add powdered sugar to saucepan with brown sugar mixture. Beat until smooth with a hand mixer. Add milk as needed for correct consistency. If icing gets too thick can warm pan on stove.

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