Pumpkin Cakes with Cream Cheese Frosting
by Editorial Staff
The recipe for a delicious dessert – pumpkin cakes with cream cheese frosting. The cakes are very aromatic and spicy thanks to the addition of cinnamon, ginger, and cloves.
Ingredients
For the dough:
- Eggs – 4 pcs.
- Granulated sugar – 2 cups
- Vegetable oil – 1 glass
- Pumpkin – 850 g
- Flour – 2 cups
- Baking powder – 2 teaspoon
- Soda – 1 teaspoon
- Salt – 0.5 teaspoon
- Ground cinnamon – 2 teaspoon
- Ground ginger – 0.5 teaspoon
- Ground cloves – 0.25 teaspoon
- Raisins (optional) – 1 glass
*
For glaze:
- Creamy soft cheese – 225 g
- Butter (or margarine) softened – 50 g
- Milk – 2-3 teaspoon
- Vanilla extract – 1 teaspoon
- or vanillin – on the tip of a knife
- Powdered sugar – 4 cups
- Walnuts – 100 g
Instructions
- Prepare the pumpkin puree. Peel the pumpkin and seeds, cut into large cubes. Cover with water and cook for 15-20 minutes. Drain all the water, fold it onto a sieve to remove all the liquid as much as possible. Transfer to a blender and puree. You should make about 425 g of pumpkin puree.
- Preheat the oven to 175 degrees. Grease a form 38×25 cm in size and 2.5 cm in height with vegetable oil. In a large bowl combine eggs with sugar, vegetable oil, and pumpkin puree (425 g). Beat with a whisk until smooth.
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Mix with liquid ingredients. Add raisins.
- Spread the dough over the baking sheet. Bake for 25-30 minutes. You can check the doneness by piercing the center of the cake with a toothpick – it should remain dry and clean. With light pressure on the cake, it should “spring”.
- The finished pumpkin pie should be completely cooled for 2 hours.
- In a medium bowl, combine cream cheese, butter, milk, and vanilla. Beat with a mixer on low speed until smooth. Without stopping whipping, gradually, in 1 glass, add powdered sugar. The glaze should be smooth and uniform.
- Spread the icing over the cooled cake. Finely chop the walnuts with a knife. Spread chopped nuts over the glaze.
- Cut the pumpkin pie into 49 cakes – make 7 longitudinal cuts at the same distance and then cut crosswise into squares. Store pumpkin tarts in the refrigerator, covered with cling film.Bon Appetit!
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