Pumpkin Cake Squares with Cream Cheese Frosting
Ingredients
1 Cup Vegetable Oil
2 Whole Eggs plus 2 Egg Whites, beaten lightly
1/3 Cup Water
2 Cups Canned Pumpkin (not pumpkin pie filling)
3 1/3 Cups Flour
1 1/2 Teaspoons Salt
2 Teaspoons Baking Soda
2 1/2 Cups Granulated Sugar
1/2 Cup Raisins
1/2 Cup Dried Cranberries
1 Cup chopped Pecans or Walnuts
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Nutmeg
1 Teaspoon Ground Ginger
1/2 Teaspoon each Ground Coriander Seed, Allspice, Cloves & Cardamom
1/2 Cup chopped Fresh Cranberries
1 Tablespoon Orange Zest – optional
2 Cups of your favorite Cream Cheese frosting
Preparation
Preheat oven to 350 degrees.
1. Grease and flour 2 large loaf pans (or 3 smaller loaf pans).
2. Combine the flour, salt, baking soda, sugar, and spices in a large bowl. Stir in the chopped nuts, raisins, and dried cranberries.
3. In another bowl, combine the oil, beaten eggs, water, and pumpkin.
4. Pour the pumpkin mixture into the flour mixture and stir until just combined.
5. Stir in the fresh cranberries and orange zest. Pour the batter into the prepared pan and bake at 350F degrees for 1 hour and 15 minutes (until the center tests clean with a toothpick).
6. Cool the cake in the pan until it is at room temperature or cooler.
7. Top with your favorite cream cheese frosting and spread over top. Cut the cake into squares and serve.
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