Recipe: Pumpkin Cake with Honey Frosting

 Pumpkin Cake with Honey Frosting

Flickr Photo Credit: Pink Poppy

This is one my friend Sabrina sent to me. I’ve been meaning to post it for a while now, so here it is, cut and pasted exactly as received. Personally, I can’t wait to try the honey and cream cheese frosting.

Pumpkin Cake with Honey Frosting

 ½ cup (1 stick) unsalted butter, melted, plus more for pan2 ½ cups all-purpose flour2 t baking soda½ t salt1 T pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)2 large eggs1 ½ c sugar1 15 oz can solid-pack pumpkin puree 1.   Preheat oven to 350°. Butter a 9-inch square baking pan.2.   In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin purée until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.3.   Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.4.   Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve. Honey Frosting ½ cup (1 stick) unsalted butter, softened1 80oz pkg regular or reduced-fat cream cheese, softened½ c honey 1.   In a medium bowl, whisk all ingredients until smooth.

Related Reading: Canned Pumpkin Recipes and Toasted Pumpkin Seeds.