Bourbon Barrel Maple Pumpkin Cake

What was meant to be a pumpkin bar accidentally turned into the most delicious cake on the planet. The star of the show is really the bourbon barrel maple frosting. I ended up not having things like sugar, and baking soda, so I had to improvise a little. Here we go!

Recipe:

Preheat the oven to 350 degrees.

Add these to a bowl and whisk together (don’t overmix):

1 can pumpkin puree

4 eggs

1 cup vegetable oil

1 cup of Bourbon Barrel Aged Maple Syrup (this was my sugar substitute)

Then whisk in one tsp of vanilla and we’re on to the dry ingredients!

Drop in”

2 cups of flour

1 tbsp cinnamon

1 tbsp cardamon

1 tbsp ginger

1 tbsp cloves

1 tsp salt

3 tsp baking powder (I didn’t have baking soda so this was my solution. if you have baking soda , go for 2 tsp baking powder, 1 tsp baking soda)

Fold all the ingredients together! I like things extra spicy and flavorful, if you don’t, cut those spices in half!

I greased a standard cake pan with butter and poured the cake mix in and smoothed out the top with a spatula. I baked this for about 25 min, checking after 15 minutes with a toothpick and checking every five minutes after that so I didn’t overbake.

While your cake is baking, make the frosting!

Mix together:

6 ounces of butter

1 block of cream cheese

If this ends up being lumpy, plop it in the microwave for twenty seconds to melt the cream cheese and give it another good mix.

Once mixed, add in:

2 tbsp of milk

2 tsp vanilla

2 tbsp of Bourbon Barrel Maple Syrup

Mix together and frost that baby when the cake is good and cooled off. And there you have it, a deliciously delicious accidental pumpkin cake!