Pumpkin Cake with Orange Cream Cheese Frosting

Ingredients

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cups dark brown sugar
• 4 eggs
• 3/4 cup vegetable oil
• 7 ounces of pumpkin pur�e (either homemade or from a can)
• 1/4 cup whole milk, warmed

Frosting

• 1 cup confectioners� sugar
• 1 tablespoon orange zest
• 1 vanilla bean or 2 teaspoons vanilla extract
• 6 ounces butter, softened
• 2 tablespoons heavy cream
• 1 pound cream cheese, room temperature
• pinch of salt
• 1/2 fresh squeezed orange juice, strained

Directions

Cake

1. Preheat oven to 340�F. Grease and flour a bundt pan.
2. Sift the flour, baking powder, salt, cinnamon, ground ginger, baking soda, nutmeg, and ground cloves into a large bowl. Put this aside.
3. With a mixer, whisk together brown sugar and eggs. Beat in the vegetable oil and then the pumpkin pur�e. Add the dry ingredients mixture alternating with the whole milk in three parts. Mix well and scrape the sides and bottom of bowl between each part.
4. Bake for about one hour. Let the cake cool in the pan and then out onto a cooling rack. For the finishing touch, pour the orange cream cheese icing over the top of the cooled bundt cake.

Frosting

1. Place cream cheese and confectioners� sugar in bowl and use a mixer until it becomes a smooth cream. If you are using a standing mixer, use the paddle attachment for the best results.
2. Add the softened butter to the bowl. Scrape down the sides and bottom of the bowl with a plastic spatula and then add the orange zest, vanilla beat or extract, heavy cream, pinch of salt, and orange juice. Set the frosting aside until you are ready to pour over cake.