Frosting

I am a strong believer that it is more important for frosting to taste good than look good, although both can ought to be true at the same time. No fondant for me. And, I am not a fan of of Royal Icing that dries candy hard. Both look great and hold up extremely well but don't please the palate. I will take a frosting that sticks to your fingers and melts in your mouth, hands down.

I also think that having some frosting at the ready in the freezer should be a Homemade Staple. Frosting makes every homemade baked good extra special -- cakes and cookies, muffins and quick breads, May I suggest you keep a package of graham crackers on hand to frost on those days when an unexpected treat might simply serve a guest or ailing family member exceptionally well.

Cream Cheese Frosting tops my family's list of favorites with a touch of tang to complement its sweet creaminess. This frosting is simple enough for every day and delicious enough to top a celebratory cake, too. It is also versatile as you can easily alter the flavor with a simple addition. Play with the recipe. Add a few tablespoons pure maple syrup. Or the rind of a lemon or orange along with a tablespoon of its juice. Or a teaspoon of ground cinnamon or ginger.

I usually double this recipe so that I can freeze half as I did last week, when I made Pumpkin Spice Cake. After freezing two cup portions of pumpkin puree each autumn from my remaining pie pumpkins, I am always ready to bake pumpkin based baked goods such as this to delight and warm loved ones before spring thaws. Both recipes follow and may become regulars in your home as well.

Cream Cheese Frosting

1 4-ounce package cream cheese, at room temperature

¼ cup unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In a medium mixer bowl, beat together cream cheese, butter, and vanilla, 3 to 5 minutes or until light and fluffy. Gradually add powdered sugar, beating till smooth.

Pumpkin Spice Cake

4 large eggs

1 ½ cups granulated sugar

¾ cup vegetable oil

2 cups pumpkin purée (homemade or canned)

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

¾ teaspoon table salt

½ teaspoon ground cloves

½ teaspoon ground ginger

1. Butter a 9-by-13-inch baking pan or line 2 pans of 24 cupcake cups.
2. In a large mixing bowl, beat eggs until light and lemon-colored. Gradually beat in sugar until light and fluffy. Add vegetable oil in a thin stream, beating constantly. Mix in pumpkin purée.
3. Sift together flours, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Blend into pumpkin mixture, half at a time.
4. Pour mixture into prepared baking pan. Bake at 350º for 45 to 50 minutes for cake or 20 to 25 minutes for cupcakes, or until cake(s) spring(s) back when lightly touched in the center. Cool pan on a wired rack.

Yield: 16 to 24 servings