Pumpkin Cake

My friend Greg had a birthday party last week and I volunteered to bring a cake and am so glad I made this one, I just wish I had some left over to eat right now. It is one of my favorite cakes and is perfect for any fall dinner party or birthday celebration. I was trying to think of a way to make a nice presentation and found that my hydrangea bush had the perfect leaves to do the task. This cake is so moist, and full of flavor that you really can’t go wrong. It makes a full 3 layers, so it feeds a ton of people. I posted this recipe last fall but the picture didn’t do it any justice, so I thought I could get away with deleting that post and re-submitting it. Also, I wanted to ensure that no one missed out on this amazing recipe.

p.s. Today is MY birthday, Yeah!!! I'm officially 30 and am throwing myself a birthday party. Yes I know it's crazy throwing yourself a party, but why not? (I did it last year too and it was a blast!). I am making paella and a pumpkin cheesecake...I will post pictures soon!

Pumpkin Cake

3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
2 Teaspoons Ground Allspice
1 Teaspoon Salt
1 ½ Cups Sugar
1 Cup Dark Brown Sugar, packed
1 Cup Vegetable Oil
4 Eggs
1 15 Ounce Can Pure Pumpkin
1 Tablespoon Vanilla
¾ Cup Raisins
¾ Cup Sweetened Flaked Coconut

Preheat oven to 350 degrees. Butter and flour three 8 inch cake pans, or two 9 inch cake pans. Sift together flour and next 6 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and coconut. Divide batter between prepared pans. Smooth tops.
Bake Cakes until tester toothpick inserted into center comes out clean, about1 hour. Cool cakes completely in pans on rack. Run knife around cakes and loosen. Invert cakes onto wire rack to cool. Frost with cream cheese frosting.

Cream Cheese Frosting

8 Ounces Cream Cheese, room temperature
1 Stick Butter, room temperature
2 Teaspoons Vanilla
4 Cups Powdered Sugar

Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.