Pumpkin-Raisin Cake with Lemon-Cream Cheese Frosting Recipe

Name: Pumpkin-Raisin Cake with Lemon-Cream Cheese Frosting Recipe
Ingredients: Pumpkin-Raisin Cake; 2 1/2 cups self-rising flour (see Note); 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 3/4 cup raisins; 1 cup chopped pecans or walnuts; 1 cup plus 2 tablespoons vegetable oil; 2 cups sugar; 4 eggs; 2 cups canned pumpkin or freshly cooked mashed pumpkin; Lemon-Cream Cheese Frosting; About 3 cups confectioners' sugar; One 8-ounce package (1 cup) cream cheese, softened; Pinch of salt; Juice and grated zest of 1 lemon (2 to 3 tablespoons juice and 1 tablespoon zest); 2 tablespoons evaporated milk, half-and-half, or milk (optional)

recipes.epicurean.com

Pumpkin-Raisin Cake with Lemon-Cream Cheese Frosting This is one simple, satisfying little cake, a standard from my mother's 1950s-era recipe box. Typed up on a big index card, the recipe has two...

View Original

Share this recipe:

Ingredients

Pumpkin-Raisin Cake
2 1/2 cups self-rising flour (see Note)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1 cup chopped pecans or walnuts
1 cup plus 2 tablespoons vegetable oil
2 cups sugar
4 eggs
2 cups canned pumpkin or freshly cooked mashed pumpkin
Lemon-Cream Cheese Frosting
About 3 cups confectioners' sugar
One 8-ounce package (1 cup) cream cheese, softened
Pinch of salt
Juice and grated zest of 1 lemon (2 to 3 tablespoons juice and 1 tablespoon zest)
2 tablespoons evaporated milk, half-and-half, or milk (optional)