Pumpkin Cake With Butter-Pecan Frosting

Name: Pumpkin Cake With Butter-Pecan Frosting
Yield: Serves 16
Ingredients: 2 cups (10 ounces/283 grams), all-purpose flour; 2 teaspoons, baking powder; 1 teaspoon, baking soda; 1 teaspoon, salt; 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground allspice; 1/4 teaspoon, powdered ginger; 4 , large eggs; 1 cup, vegetable oil; 1 2/3 cups (11⅔ ounces/331 grams), granulated sugar; 1 , (15-ounce) can pumpkin puree; 6 tablespoons, unsalted butter, softened; 1 1/2 cups (6 ounces/170 grams), confectioners' sugar; 1 , (8-ounce) package cream cheese, softened, cut into 8 pieces; 1 teaspoon, vanilla extract; 1 1/2 cups, glazed pecans, chopped

Desserts or Baked Goods
Cakes
Cook's Extras

Appears in Cook's Country October/November 2007

Balancing flavor and texture is a formidable challenge that most recipes for this snack cake get all wrong. We hold back on the spice to let the pumpkin flavor shine through.

SERVES 16

TIME 1¼ hours, plus 2 hours cooling

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