"French" Pumpkin Cake

You don't know it yet but you have waited all your life for this cake.  It is the best "go to" fall cake you will ever taste.  It's moist, delicious and looks beautiful on your cake stand.


I made this cake almost every year for 16 years for my friend Becky French.  She and I taught in the same classroom for over 16 years.  We had way too much fun doing what we both loved to do.  She taught me so much in those 16 years.  This was the perfect cake to celebrate her birthday on Oct. 22.

Becky and I at a Reading Recovery Reunion.....oh the fun we have had!

I found this recipe in my 1986 State Fair of Texas Cookbook.  It was submitted by Nell Cromer of Lubbock, Texas.  Nell must be an amazing baker!

Pumpkin Cake

2 c. sugar

1 1/4 c. salad oil

4 eggs

2 c. flour

1 t. salt

2 t. soda

3 t. cinnamon

1 1/2 c. pumpkin

Blend together sugar and oil.  Add eggs one at a time, beating well after each.  Mix together flour, salt, soda and cinnamon.  Add to sugar and oil mixture.  Fold in pumpkin.  Bake at 350 for 1 hour or until done.  Frost.

Frosting

1/2 stick butter

1/2 box powdered sugar

8 oz. cream cheese

1 t. vanilla

1 c. pecans (optional)

Combine cream cheese and butter, beating until light and fluffy.  Add powdered sugar and beat until smooth.  Add vanilla and pecans.


Happy Birthday, Becky