Before the Halloween, my wife left me with the kids. She went
home to Alaska to visit her grandmother. It was chaos in the house, but we managed to survive. I even remember my first attempt in cooking, and I'd say I did just fine. My daughter asked me to bake a cake, so I flipped through the cook book until I found a recipe for Pumpkin Spice Cake. At least let me share with you this quick and easy recipe.
2 eggs
1 cup brown sugar, firmly packed
1/2 cup sugar
3/4 cup cooking oil
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup milk
In a mixing bowl, beat eggs with oil and sugar. When stirred well, add vanilla, pumpkin, and all the other ingredients. Whisk until smooth before you prepare 12 cups in a cake mold, but don't forget to grease them with oil and make sure that they're micro proof. Sprinkle some sugar then add batter into the mold. For 9 1/2 to 10 1/2 minutes, cook on HI. Don't forget to rotate the dish at least once while cooking. For 30 minutes, just let it cool. Place it in a 12 x 8 inch baking dish and use Powdered Sugar Glaze. It's also important to grease the bottom first. For a touch-up, frost it with
Cream Cheese. Now, I'd say that's sweet and tempting.
