Saturday, September 22, 2012

Autumn Pumpkin Raspberry Bundt Cake

Ingredients CAKE INGREDIENTS: - 3 c all purpose flour - 2 tsp baking soda - 1 tsp salt - 2 tsp ground cinnamon - 2 c white sugar - 1 1/2 c vegetable oil - 2 tsp vanilla extract - 8 oz sour cream - 1 c canned pumpkin - 4 eggs - 1 c chopped walnuts - 3/4 c raspberries cut in half - 1/4 c raspberries whole FROSTING INGREDIENTS: - 4 oz cream cheese - 1 3/4 c confectioners' sugar - 8 oz frozen whipped topping, thawed - red and yellow food coloring
Directions 1. Preheat oven to 350 degrees. Grease and flour 12 x18 inch Bundt Pan. Sift together the flour, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla, sour cream and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fold in halved Raspberries. Spread batter into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Then Frost with Cream Cheese Frosting and decorate with whole Raspberries and fall foliage as desired. 2. In a large bowl, beat cream cheese and sugar until smooth with enough drops of Red and Yellow Food coloring to make it the orange color you want. Fold in whipped topping by Liz Owen

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