Tuesday, November 10, 2009

Let us give thanks together
......and eat pumpkin cake!

I can not enter the fall season without hungering for foods that feature pumpkins and other forms of squash. I LOVE watching, waiting, and enjoying the change of the leaves on the many types of trees in our city, state, and neighboring states. I seek out verses that remind me to be thankful for all God provides, for He provides everything! And I look into His word for verses that speak to this. I'm posting them daily on Facebook and Twitter to share this encouragement. It is a season of thanks in our home once we turn our calendars to October.

It is also a time of baking - the grocery stores are stocking up on not just holiday decor but the ingredients we look for at this time of year - baking items, turkeys, cranberry sauce, etc.

Perhaps you are considering baking for the first time? Or maybe you are wanting to bake but your personal schedule is overloaded (read previous post). I offer this recipe you may have but its time to do it again . . .its easy, its simple, and its low fat, and it delicious!

Pumpkin Spice Cake

1 can of pumpkin (not pumpkin pie filling, just pure pumpkin)
1 box of cake mix (spice cake or carrot cake)
1/2 cup water

Cream Cheese Glaze:
3 oz. cream cheese (I use the 1/3 less fat cream cheese), room temperature
2 tablespoons milk
1/2 cup or less powdered sugar, follow recipe

1/3 cup, chopped coarsely

Preheat oven to 350. Grease well, then flour a bundt pan, set aside. Mix cake ingredients - yes, there are only 3 ingredients! Pour into bundt pan, smooth top. This will be thick. Bake for 28 to 40 minutes or until toothpick stuck into cake comes out clean without sticky cake goo on it.

Let cool in pan on a rack for 10 minutes. Turn out upside down onto cooling rack. When cool, transfer to serving place or cake stand.

Prepare glaze by creaming cream cheese, slowly add in milk, then add tablespoons of powdered sugar JUST until it is smooth and still will drizzle over a cake. Pour over the top of the cooled cake, allow it to drizzle over the edges, 'help' it with a knife if needed. Then sprinkle chopped walnuts over the top.

Let sit for 30 minutes or more and serve to family and friends with hot tea (preferably. . . but I know my readers often prefer c******). Make copies of the recipe, you will be asked. And, by the way, if asked, this is VERY low fat and has lots of fiber, etc.

Details: And yes, the photo is of my cake, 2 days out, still moist, perfect for breakfast, too! And the cake makes great pumpkin muffins - just bake them in paper liners in muffin tins. . . bake for 23 - 30 minutes or bake in a 9 by 13 inch pan for 32 - 35 minutes. Can serve with dollops of Cool Whip or whipped cream if you prefer.

Truth For Life

I urge, then, first of all, that requests, prayers, intercession and thanksgiving be made for everyone—

for kings and all those in authority, that we may live peaceful and quiet lives in all godliness and holiness. This is good, and pleases God our Savior

1 Timothy 2:1-3

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