The Frost is on the Pumpkin -- Inside!!!!

The frost is on the pumpkin on the prairie -- but not outside -- it has been chillier but we've yet to have a freeze or even just a frost.

But inside . . . the frost was definitely on the pumpkin!

Or perhaps I should say that the frosting was on the pumpkin cake!!!

For the Lunch Bunch, I made pumpkin cakes in individual bundt molds and then frosted them by letting the frosting drip down over the cake. And to gild the lily, I added a sprig of lemon balm for green.

Shamelessly, it was not my idea for I had been to a dinner a couple of days before where the dessert had been a spice cake baked in individual bundt molds and then frosted with drippy frosting.

I thought it was so clever and cute that I made my own version! (Thank you Susie!)

It makes for a great presentation (especially when placed upon a blue and white plate with one of Mrs. Boland's dessert forks to eat it with).

The recipe made 8 small cakes instead of one large one -- so I had some to either give away or tuck in the freezer for my afternoon tea nosh. Those extra 4 I did leave unfrosted!

I do think that you could make it big bundt size and frost in a similar way instead of doing the cakes individually. You'd just need to have a bit more green on top.

Either way -- big guy or little guy, it makes for a great dessert for October . . . or even for Thanksgiving if you're a family that is not overly fond of pumpkin pie.

The recipe I've had "forever" and is a simple recipe. I just made a simple buttercream frosting, thinning it until it was the consistency I wanted for it to drip over the side. I did add some orange liqueur to the frosting for I like to add a touch of booze to icings.

FROST ON THE PUMPKIN CAKE

1 cup vegetable oil

3 eggs

15 ounce can pumpkin puree

1 t. vanilla

2 1/2 c. sugar

2 1/2 c. flour

1 t. baking soda

1 t. ground nutmeg

1 t. ground allspice

1 t. ground cinnamon

1 t. ground cloves

1/4 t. salt

1/2 c. coarse chopped walnuts

Preheat oven to 350. Grease one 10 inch bundt pan or tube pan (or 8 individual bundt pans)

Cream oil, beaten eggs, pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts (I did use pecans -- the nut of the prairie). Pour batter into the prepared pan.

Bake at 350 for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate. NOTE: The little cakes took much less time -- probably about 30 minutes. I started watching at 20 and took them out when they were firm to the touch. I forgot to look at the time when I did!

You can sprinkle with powdered sugar (our normal way of serving it) or you can make your favorite buttercream frosting and frost the cake.

It's Friday which means that it is Foodie Friday and so it's time to join Michael at Designs by Gollum to see what everyone else is cooking this Friday!