This is from Martha Stewart's magazine and is extremely good and very easy. The frosting is the best part - not too rich.
1. Preheat oven to 350. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin pure until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
*(or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
**The Honey Frosting is simply 1/2 cup (1 stick) unsalted butter, softened
One (8-ounce) package regular or reduced-fat cream cheese, softened, and
1/4 cup honey. In a medium bowl, whisk all ingredients until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 9 | ||
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Calories: 731 | ||
Calories from Fat: 146 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 262.1mg | 81 % | |
Sodium 897.4mg | 31 % | |
Potassium 195.2mg | 5 % | |
Total Carbohydrate 139.1g | 41 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 134.2g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 731
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