PUMPKIN SPICE CAKE . . . OR . . . "WOULD YOU LIKE SOME CAKE WITH THAT FROSTING?" 5 OCTOBER 2022
Yes, even in Florida, Autumn is here, and it's time for pumpkin spice . . . in a cake, that is. John Kanell of PREPPY KITCHEN had an easy peasy recipe HERE, with a cream cheese frosting, so that's the one I decided to make, as I had all the ingredients to hand. The mixing station, with the six different spices . . . Out of the oven . . . . . . using the ice cream scoop (which we never use for ice cream) . . . And as if the frosting weren't sweet enough . . . . . . I decorated with some candy corn. There was waaaaay too much frosting, which dominated the flavor of the cake, so I scraped of all but a fine layer, and froze the rest for another cake. The cake tasted very good; the little bit of frosting added to the overall flavor.
8 OCTOBER ADDENDUM: Defrosted the frosting from the first cake; Neal brought home a lovely 9"x13" metal pan with cover. I had used a glass cake pan. I also revised the recipe somewhat, adding the sixth spice (cloves) which I'd forgotten. IF YOU ARE GOING TO MAKE THIS CAKE, REFRESH THE PAGE TO GET THE MOST RECENT RECIPE. Also, spices can be decreased, increased or deleted to your personal taste.
THE RECIPE I USED FOR THE CAKE
THE RECIPE I USED FOR THE FROSTING I would recommend using the first one unless you think you'll make another cake soon; you can freeze half of the frosting and it defrosts quickly. This frosting is also used for carrot cake.
	I use canola oil

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