Wednesday, September 11, 2013

Sally Blake's Pumpkin Cake

I think of Sally Blake every autumn.  That happy, nicely dressed, pleasant gal who sat at the front desk of the company I worked for.  One day she brought in some pumpkin cake with cream cheese frosting which was TO DIE FOR.  She graciously shared her recipe and now, 17 years later, I make her delicious Pumpkin Cake when the weather starts to turn.  I've often thought about Sally and wondered where she is today.  She has no idea I think of her every year.  I shared the recipe with my sister and now she, too, makes Sally Blake's Pumpkin Cake every year.  We love Sally Blake.

This recipe is incredibly easy and is a GROUP FAVORITE! It does not dissapoint!  You will be making Sally Blakes Pumpkin Cake for your friends and family for years to come. 
Thank you Sally Blake, wherever you are!!

Sally Blake's Pumpkin Cake
4 eggs
1 3/4 cup sugar
1 cup vegetable oil
1-15oz can pumpkin
Beat above ingredients one at a time until blended.
 2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking powder
1 tsp salt
Add dry ingredients to batter.  Mix until smooth.
Bake at 350º in ungreased 9x13 pan 35-40 min or until knife inserted in center comes out clean.
1-8oz cream cheese softened
1/4 cup butter softened
1 tsp vanilla
2 cups powdered sugar
Wait until cake has cooled, then frost.

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