Monday, November 22, 2010

Pumpkin Cake...

Good morning! Very random thought: Do you remember the song from "Singing In The Rain"..."Good morning, good morning, we talked the whole night through, good morning, good morning to you?" I love that movie and the songs in it. I used to sing it (way too cheerfully for everyone in our house) in the mornings when I was trying to get the boys out of bed for school.

This little birdie below is wishing you a happy, beautiful fall Monday! We are getting SO excited about being with loved ones for Thanksgiving. We will be blessed to spend some time with Sid's family and then a few days with my family. Our hearts are a little heavy because Colt and Rachel will still be in Ohio and won't be able to be with us though. Stinky NFL football going over the holidays! Anyway, we will miss them and are praying for Colt this morning because he was hit in the game yesterday and sustained an ankle injury. No word yet on how bad it is but he was in a walking boot after the game. Praying for you two!

Deuteronomy 31:6
Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.”

I want to share with you one of my absolute favorite fall recipes. We call it Jan's Pumpkin Cake but it really comes from a good friend of both of ours. Jennifer Rackley is one of THE best cook's in Texas! She is the original pumpkin cake maker. (She is also the Camp Blue Haven cook.) There is no way to express the deliciousness of this cake. It is melt in your mouth goodness and I don't even like pumpkin! I told Wes I was going to share this recipe and he was shocked. He said," Isn't that one of those secret recipe's people don't share? You could make money on that cake recipe, it is so good." So, just because I love ya I want to share the yumminess...Enjoy.
Pumpkin Cake:

In mixing bowl:

2 cups flour

2 cups sugar

2 t. baking powder

1 t. baking soda

1 t. cinnamon

1 t. nutmeg

half t. cloves

half t. salt

1 cup oil

15 ounces of pumpkin

4 eggs

Grease 15 by 10 pan. Pour in and bake @ 350 degrees for 25-30 minutes.

Frost with:

2 cups powdered sugar

third cup melted butter

1 cream cheese

1 T. Milk

1 t. vanilla

Spread frosting over cooled cake. Eat, enjoy.


2 comments:

texwisgirl said...

Oh that little wren is just precious!!! I LOVE wrens! :)

Sorry your son got hurt. I hope he will be fine!

Teresa said...

Oh that looks delicious! I love pumpkin.
Have a wonderful Thanksgiving!
Teresa