Pumpkin Cake with Brandied Cream-Cheese Icing and Pecans | SteamboatToday.com

Pumpkin Cake with Brandied Cream-Cheese Icing and Pecans


2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 t baking soda

1/2 t salt

2 t ground cloves

2 t ground cinnamon

Beat sugar and eggs in electric mixer until smooth and creamy. beat in the oil and pumpkin and blend well. Sift together the flour, baking soda, salt, cloves and cinnamon. Add these to the pumpkin mixture until thoroughly combined.

Pour the batter into an ungresed 10-inch tube pan and bake at 350 degress for 50-55 minutes. Let the cake cool in pan for 1 hour before turning it out.


3 ounces cream cheese

3/4 pound confectioners sugar

1/4 pound butter

1 t vanilla

2-3 t brandy


1 cup chopped pecans

Place all the icing ingredients together in a bowl and blend until smooth.

Spread the iving over the cooked pumkin cake and decorate the top with chpped pecans

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