Spicy Lemon Pumpkin Cake Recipe

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Spicy Lemon Pumpkin Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

? tsp baking soda

1 /2 tsp ground nutmeg

? tsp salt

1 cup old fashioned rolled oats

? cup softened butter

2/3 cup honey

1 tbsp grated lemon zest

1 large egg

1 cup plain canned pumpkin

? cup milk

Cream Cheese Frosting:

2 packages (3 oz ea.) of cream cheese, softened

1 cup icing sugar

1 tbsp grated lemon zest

2-3 tbsp fresh lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 9-inch springform pan. Sift the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt in a large bowl. Stir in the oats.

2. Beat the butter, honey and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg, beating until just blended. With mixer at low speed, gradually beat in the pumpkin and dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

3. Bake for 45-55 minutes or until toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed, beat the cream cheese, icing sugar and lemon zest in a large bowl until fluffy. Add enough lemon juice to make a smooth, spreadable frosting. Spread over the cake.

5. Enjoy!

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Carrot & Spicy Cheesecake Recipe

1 ? cups graham cracker crumbs

? cup brown sugar

? cup melted butter

1 tsp ground cinnamon

1 tsp ground ginger

Filling Ingredients:

8 oz. soft cream cheese

? cup granulated sugar

4 large eggs

1 cup grated carrots

? cup all purpose

? cup raisins

? cup fresh lemon juice

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

Topping Ingredients:

1 icing sugar

8 oz. soft cream cheese

1 tsp fresh lemon juice

1-2 tsp raisins to decorate

Preparation:

1. Preheat the oven to 325 Fahrenheit Degree. Butter a 10-inch springform pan. Mix the crumbs, brown sugar, butter, cinnamon and ginger in a medium bowl.

2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.

3. Filling Preparation: ? Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy. ? Add the eggs one at a time until just blended after each addition. ? With mixer at low speed, beat in the carrots, flour, raisins, lemon juice, nutmeg, cinnamon and ginger. ? Spoon the filling into the crust. ? Bake for 45-55 minutes. Cool the cake completely in the pan on a rack. Refrigerated for 6 hours. Loosen and remove the pans sides.

4. Topping Preparation: With mixer at high speed, beat the icing sugar, cream cheese and lemon juice in a medium bowl. Spread the topping. Decorate with raisins.

5. Enjoy!

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