It’s The Great Pumpkin, Smiley Frown.

The baking has begun.
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When the kids arrived home from school yesterday,
the girls asked if we could cook.
I replied with a hearty “Heck Yeah!”
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Aprons on. Measuring cups in hand.
Flour in the bowl.
On the floor. On our faces.
Side by side, we baked a thanksgiving treat.
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Then licked the platter clean.
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So tonight, we’ll bake again.
And tomorrow.
And then Thursday.
And then…well, you get it.
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What are you busy baking?

Alpine Pumpkin Cake
with Snow-White Almond-Orange Buttercream
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Do you love pumpkin as I love pumpkin? Entirely. Wholeheartedly. With every ounce of your shiny intestine. If so, this gentle twist on a comfort classic is this season’s must-have ensemble. A copper get-up of moist, sky-high pumpkin cake is topped with an orange-almond frosting cap. It’s haute without being haughty. Now, grab that fork, and get stylin’.
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1/2 c. butter
3 eggs
1/2 c. brown sugar
1/2 c. white sugar
2 c. flour
1 T. cinnamon
1/2 t. salt
1 t. soda
1 t. baking powder
1 c. pumpkin puree
Cream butter, eggs and sugars.
Add remaining ingredients. Beat until fully mixed.
Place in an 8×8 pan
Bake 350 degrees for 40-50 minutes.
Frost when cooled with…
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Almond Orange Frosting
2 c. powdered sugar
1/2 c. butter
1/8 c. fresh-squeezed orange juice
1/2 tsp. almond extract
Whip with electric mixer until fluffy.
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Toodle Loo!
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3 Responses to “It’s The Great Pumpkin, Smiley Frown.”

  1. 1

    Cristine on November 25, 2008 at 12:08 pm Reply

    That cake looks DELICIOUS! I heart pumpkin!!!

  2. 2

    Ingrid on November 25, 2008 at 9:59 pm Reply

    I’ll take one or two!

    Happy Thanksgiving and thanks for sharing your recipe!
    ~ingrid

  3. 3

    Jenny on November 25, 2008 at 10:40 pm Reply

    Mmmm, I want some great pumpkin cake! Have a fabulous Thanksgiving Weekend with your family!

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