PREPARE PUMPKIN CAKE: Crack eggs into the large bowl of an electric mixer; cover and let stand 30 minutes until room temperature. Preheat oven to 350 F. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
This pumpkin spice cake is very moist and rich and the cream cheese frosting keeps it that way for several days! In fact, the spice blend actually improves and mellows in flavor if the cake is made one day before serving. Remember that the frosting is made with cheese and that the cake must be refrigerated to maintain its freshness—especially during warm weather. But don’t worry, this cake is so good that it won’t be around very long!
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