Best Vermont Spice Cake Recipes

VERMONT SPICE CAKE image

Number Of Ingredients 21

1 1/2 cups granulated sugar
1 1/2 sticks butter, softened
3 eggs
1 1/2 cups Libby's solid pack pumpkin
1 1/2 t. vanilla extract
1/2 cups evaporated milk
1/4 cup water
2 1/2 cups softasilk cake flour
3 1/2 t. baking powder
1 1/2 t. ground cinnamon
1 t baking soda
3/4 t. ground nutmeg
1/2 t. salt
1/4 t. ground cloves
1/4 t. ground ginger
Chopped nuts and/ or nut halves (optional)
Maple Frosting
1.3 cup softened butter
2-3 t. milk
3 1/2 cups sifted powdered sugar
2 t. maple flavoring

Steps:

Frosting: Beat butter and milk in large bowl. Gradually beat in powdered sugar. Beat in maple flavoring until fluffy. For cake: Beat granulated sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Add pumpkin and vanilla; mix well. Beat in evaporated milk and water Combine flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, and ginger in a large bowl. Beat into pumpkin mixture. Spread pumpkin mixture evenly into 2 greased and floured 9 " round cake pans. ( I line with parchment paper) Bake in preheated 325 oven for 35 to 40 minutes or until wooden pick in center comes out clean. Cool in pans on rack for 15 minutes. Remove from pans; cool. Spread Maple frsoting between layers and over top and sides of the cake. Garnish with nuts. Makes one cake

Vermont Spice Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
2 -3 teaspoons maple flavoring
chopped nuts

Steps:

In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
In a bigger mixing bowl, add sugar and butter; beat until creamy.
Add eggs; beat for 2 minutes.
Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
Gradually beat in flour mixture.
Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
Cool in pans on a wire rack for 15 minutes.
Turn cakes out onto wire rack to cool completely.
For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
Add the maple flavoring; stir to mix well.
When the cake is cooled, cut each cake horizontally in half with long serrated knife.
Frost cake between the layers and on top; leave sides unfrosted.
Sprinkle chopped nuts evenly over top of cake.