Photo by Stephanie Staton
- 2 cups cake flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1¼ cups oil
- 1½ cups sugar
- 4 eggs
- 3 cups shredded cooking pumpkin or butternut squash
- 4 ounces cream cheese, room temperature
- 1/3 cup maple syrup
- 1 cup heavy cream, chilled
Preheat oven to 350 degrees F.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into medium-sized mixing bowl.
In large mixing bowl, cream oil, sugar and eggs. Add pumpkin, and mix well. Add dry ingredients gradually, stirring until just mixed.
Pour batter into greased 9- by 13-inch baking pan or two greased 9-inch round pans. Bake 40 to 50 minutes for sheet cake or 35 to 40 minutes for round cakes. Let cool for 5 to 10 minutes before inverting onto wire rack. Let cool completely before icing.
Beat together cream cheese and maple syrup until smooth.
In chilled mixing bowl, whip heavy cream until soft peaks form. Add to cream cheese mixture and beat until desired consistency is reached.
Serves 16 to 20.
Recipe courtesy Koleen OConnor, Hanover, Mich.