Today is the 1st of October and I’m excited. September was a crazy month for me, I didn’t get to spend much time with my blog, and I plan to make up for that this month.
First, something new will be added to the Mercantile because the auction for the craft/sewing notion jar has officially ended. Thanks for all your bids! It’s been so much fun watching the bids come in and reading your comments. I hope the luck winner (who is being notified by email) will enjoy their jar of notions.
Also this month, I’ve conspired with a bunch of GREAT BLOGGERS and we will be hosting a virtual fall harvest dinner party that is bound to help jump start your Thanksgiving Day menu planning.
Sandra from Sweet Sensations will be setting our table for this event. Terra from Café Terra will be mixing up one of her amazing cocktails for us. Monet from Anecdotes and Applecores and Dionne from Try Anything Once Culinary will be whipping up tasty appetizers that anyone would gladly sample. Amy from Ms. Toody Goo Shoes will be making us a beautiful and delicious fall inspired salad that sounds like a meal in itself. Jeanne from Inside NanaBread’s Head will be sharing one of her scrumptious side dishes – and hint, she grows at least one of the ingredients that she will be using in her dish. Sharon and Denise from BeBetsy, and Liz from That Skinny Chick Can Bake, will be surprising us with something yummy from their bread baskets. And last but not least, Anne From My Sweet Heart will complete our meal with one of her insanely enticing desserts. I don’t know about all of you, but I can’t wait!
So, let’s get this month started with a great recipe for Homemade Pumpkin Spice Cake.
This recipe was adapted from Better Homes and Gardens Pies and Cakes cookbook. It’s super moist and perfectly spiced. If you’re a raisin or nut fan, throw in a few of each. They can only make the cake that much better.
1/2 c. margarine, softened
1 1/3 c. sugar
1 c. canned pumpkin
2/3 c. sour milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
Generously grease a 10”x14” cake pan with margarine. Preheat oven to 350 degrees.
In a large bowl, cream margarine and sugar until fluffy. Add eggs; beat well. Mix in pumpkin, baking powder, baking soda, salt, pumpkin pie spice, and vanilla. Alternate adding flour with milk and beat thoroughly. Pour batter into prepared pan and bake approximately 20 minutes, or until toothpick comes clean when inserted into the center. Cool slightly and cover with plastic wrap. Once cake has completely cooled, frost with your favorite cream cheese icing.