Earlier in October I submitted my recipe to a contest on betterrecipe.com. Although I didn’t win the final prize, I DID get 5 stars awarded to my recipe!!!! I concocted this recipe all on my own, and so far it’s been a huge hit! Here’s the link to the website where my recipe is published:
If you’d rather read it:
Fresh pumpkin puree makes all the difference in this tasty fall cake. The addition of homemade sage cream cheese frosting brings everything together.
Cut small pumpkin in half, remove seeds, and boil until fork goes through easily. Remove from water and drain out water as much as possible from the inside of the pumpkin. Scrape meat from pumpkin to make 1 cup puree. Mix all ingredients together with an electric mixer until dry ingredients are moist with wet ingredients. Pour batter into an 8 X 8 greased pan and bake at 375 degrees until a toothpick comes out dry from the center, about 35 minutes. Remove from oven and allow to cool before frosting. Frosting: Place sage leaves, cinnamon, sugar, and water in a pan over low heat. Bring liquid to a light simmer, allowing sage flavor to be absorbed into liquid. After 5 minutes remove from heat. Place cream cheese in a bowl and pour sage liquid on top. Blend with a mixer until contents are well mixed. Add powdered sugar, one tablespoon at a time, mixing well after each addition. Place frosting in refrigerator for a stiffer consistency.
Number of Servings: 16