Happy Sunday! Welcome to another edition of Sunday Showcase hosted by myself, Ada of Elegance and Mommyhood, and Chrissy of Granola & Grace.
One of my very favorite things to do is decorate my house for fall – it’s kind of the only reason we Floridians even know it’s fall since the weather most certainly does not change! Check it out here! While we were in Nashville Shelly took the very best pictures at the cutest pumpkin patch!
Ingredients for cake:
1 (15oz) can of pumpkin – not pumpkin pie filling
2 C sugar
1 C vegetable oil
2 C flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
6 Tbs butter
1/4 heavy cream
1/4 apple cider
1 C brown sugar
4 C powdered sugar (more if necessary)
2 tsp vanilla
Preheat the oven to 350 degrees. Spray a 15x10x1 inch (bar pan) with Pam cooking spray. In a large mixing bowl combine: pumpkin, sugar, and oil and mix well ( I use my stand mixer). Add eggs and beat. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. You’ll know it’s done when you touch the top of the cake and it springs back. Cool on rack.
While the cake is cooling combine butter, cream, cider, and brown sugar in a medium sauce pan. stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Add more powdered sugar if it’s not quite thick enough. Spread over cake quickly so frosting doesn’t set up too quickly.
*I let the cake cool completely before icing!
By now you know another of my favorite things is open toe booties . They are perfect for my climate. There’s just something about an open toe bootie that tells me cooler weather will eventually get here and that makes my heart so happy!
Now it’s time to start sharing your posts with us and checking out some others!