Vermont Spice Cake

Level: Challenging
Prep Time: 22 min
Cook Time: 35 min
Cooling Time: 25 min
Yields: 12

Description

Winter in Vermont means snowbound days good for baking. But you don't have to live in Vermont to enjoy this spicy, maple-flavored cake crowned with an icy cream cheese frosting sprinkled with chopped nuts.

Ingredients

  • CAKE
  • 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 granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • MAPLE FROSTING
  • 11 ozs. cream cheese (an 8-oz pkg plus a 3-oz pkg), softened
  • 1/3 cup butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons maple flavoring*
  • 1/2 cup chopped nuts and nut halves (optional)

Directions

PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans.

FOR CAKE
COMBINE
flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.

FOR MAPLE FROSTING
BEAT
cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
CUT
each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

NOTE:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

* 3 teaspoons maple flavoring are suggested for a stronger maple flavor.

Vermont Spice Cake

by P. Patsy , Cleveland, TX on Jan. 2010

This is one of the best cake I have ever made!!

Love it!

by E. Erika , Victoria, BC on Sep. 2008

I make this quite often. Only I don't ice it and I don't bake them into two rounds..I pour batter into two loaf pans.

vermont spice cake

by J. JOANNE , FREDERICTON, NB on Aug. 2008

i found this cake to be one of the best i have had.

Frequently requested

by N. Naomi , Vancouver, WA on Jul. 2008

I have made this cake several times and often by request. Although this cake is "challenging" the bigger challenge is not to eat it all yourself. I have brought this cake to fund-raisers and parties and it's rare that I get to take home slices. I personally do not like pumpkin pie but I love this cake! You will not be disappointed with this. Happy Baking!

The BEST!!!

by S. Sue , VANCOUVER, WA on Mar. 2008

You will NEVER be sorry if you make this great cake! EVERYONE that I know who has tasted it- LOVES it!!!

Winner for sure

by C. Cindy , DAYTON, OH on Dec. 2007

I made this cake for my co-worker for Thanksgiving and it was such a hit several asked me for the recipe. I was told I could sell this cake. I was excellent.

Baking time longer in lower altitude

by R. REBECCA , MIDDLEBURG, FL on Nov. 2007

I live at sea level and the cake took 20 minutes longer to bake (using the clean tooth pick method). The cake is very moist, and is also great with pecans added to the batter.

Wonderfully moist

by L. LAURA , WEST ROXBURY, MA on Oct. 2007

I admit I did change the recipe slightly (I was looking for something more pumpkin-y so I added an entire can of pumpkin as well as some extra cinnamon), and I made them into cupcakes, but these were without question the most moist, fluffly, flavorful, downright wonderful cupcakes ever! I am definitely making this as a bundt cake for Thanksgiving, as I think the frosting was a bit much- but I'm not one for really sweet items. I think this would be great as a bundt cake with an orange glaze.

Good Cake

by L. Lisa , WILMINGTON, DE on Apr. 2007

I read over the reviews before making this cake. The walnuts were a good idea. I almost wanted to hide the cake for myself! My daughter is not a fan of pumpkin, so I didn't tell her what was in the cake. She RAVED about how good it was, and no I won't tell her. Thanks so much!

Simply outstanding flavor

by K. Kim , Peoria, AZ on Mar. 2007

This cake does have a lot of ingredients and takes considerable time to prepare-but the results are well worth it-this cake would be great as a Fall/Thanksgiving dessert. Really good!!!