Laura always has certain fondness for cake and a few years back I made a Pumpkin Spice Cake with a buttery Amarula cream cheese frosting that became her new favorite!
This is one of those recipes that you need three bowls… one for the dry, one for the wet ingredients and one for the frosting.
Wet ingredients bowl:
1/2 cup Amarula Liquor
1/3 cup vegetable oil
1/3 cup heavy cream
4 eggs
1 teaspoon of vanilla
1/2 teaspoon sea salt
1 tablespoon melted butter
1 can 15 ounce solid pumpkin
4 teaspoons pumpkin spice blend
( my blend is 6 parts, cinnamon; 2 parts each of nutmeg, allspice and cloves; 1 part each of mace, cardamon and ginger)
Dry ingredients bowl:
2 – 2 1/4 cups bread flour ( start with 2 then check)
2 cups fine sugar
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
Basic process:
gradually blend the dry into the larger bowl with the wet ingredients
Baking:
350 degrees for around an hour
Frosting:
3 ounces cream cheese, 1 tablespoon butter, 2 cups powdered sugar. (Or as needed to be firm bu pourable)
ADD enough Amarula Liquor to make the frosting thick but pourable ( around 1/4 cup)
top off with sliced Almonds
RESULTS:
I made this for my wife’s 62nd birthday and all 130 pounds of her had three huge servings… And it’s gone!when she thought she’d just have a ‘taste.’
