Archive for November 23, 2009

Ridley Pumpkin Cake

Let’s take a holiday break from talking about sex and share a recipe! Even though food is not really the focus of this blog, you may need to know that I LOVE to make cakes. And what a deal, because my husband really loves to EAT cakes. I’m more of a salty person myself…it’s not safe for me to be in the same room with a bag of chips.

Will work for Cheetos.

The #1 requested cake from family and friends is my Pumpkin Cake. Lucky for me, it’s also the easiest cake there is. People love to eat it at Thanksgiving, so I’m sharing it with you in time for Thursday. From our house to yours, we hope each of you have a day full of family and friends…with great thanks to God for all of His blessings!

                                               Ridley Pumpkin Cake

 Ingredients:

2 cups flour, 1 teaspoon salt, 2 teaspoons baking soda, 3 teaspoons cinnamon, 2 cups sugar, 1¼ cups Wesson oil (I use “Best Blend” Wesson), 1 small can of Libby’s sold pumpkin, 4 large eggs

Combine all of the above, mixing well and pour into tube or bundt pan that has been sprayed with Pam.

Place in oven that has been pre-heated to 350 degrees.

Bake 55-60 min. (be certain it is fully cooked)

Remove from oven, cover with clean dish towel, and cool overnight (or refrigerate 2 hours)

 Icing

 1 8 oz. Block of regular Philadelphia Cream Cheese, 1 teaspoon vanilla, 1 stick of margarine (Blue Bonnet) 1 pound powdered sugar 

Allow cream cheese and margarine to soften about 15-20 min. at room temp. and then cream together with the vanilla until smooth. Add powdered sugar, and mix until smooth. Ice cooled cake.

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