There is something to be said for old recipes. Ink smudged and handwritten on recipe cards that have yellowed over time, these precious mementos are a little piece of days gone by. However, that past can partially be relived each time that recipe is made and shared.
Carol Meyers from Tulsa shares her grandma’s recipe for a wonderfully moist, deceptively easy pumpkin cake with a silky cream cheese frosting that is simply heavenly!
She reminisces, “I remember my grandmother making the cake one time when we all went up to help her clean her house in the summer. She lived in El Reno, Oklahoma and was quite elderly by the time I was born. She had my mother when she was 43 and my mother had me when she was 32 so she was 75 when I was born. She lived to be 100 and was always a fabulous cook. One day while we were cleaning her home, she made the cake for us. We all loved it and she gave me the recipe that day. “
This recipe really couldn’t be simpler. Combine all the cake ingredients in a mixer bowl and beat until everything is well incorporated. Some recipes say to combine the wet and dry ingredients separately and then combine, but it’s not necessary for this recipe.
For the frosting, everything can be combined into a mixer bowl and beaten until smooth. Although the recipe doesn’t require it, sifting the powdered sugar is a good idea to help break up any lumps and make it extra smooth and silky.
Pumpkin Cake with Cream Cheese Icing
- 2 cups sugar
- 4 eggs
- 1 ½ cups Wesson Oil
- 2 cups flour
- 1 ½ cups pumpkin puree
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
Preheat oven to 350.
Mix everything together. Bake layers for 30-35 minutes or 13x9 for 45-55 minutes.
- 1 stick margarine (or butter)
- 8 oz. cream cheese, softened
- 1 box powdered sugar
- 2 teaspoons vanilla
- 4 cups chopped nuts (optional)
Blend until smooth.