Thanksgiving Cake
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submitted by: Ann McLendon
Cake
1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup canned pumpkin
1/2 cup MAYFIELD sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each cinnamon and nutmeg




Cream butter and sugar; add eggs. Mix in pumpkin. In a separate bowl, mix dry ingredients together. Add dry ingredients alternately with sour cream into the butter and sugar mixture. Pour half of cake batter into bundt pan. Pour filling mixture over the batter. Pour remaining cake batter over filling. Bake 350 degrees for 55 minutes or until done. Test with straw. Cool in pan 5 minutes. Turn out onto cake plate.

Filling
8 oz. MAYFIELD cottage cheese
1/2 cup granulated sugar
2 tablespoons all-purpose flour
pinch of salt
1 egg
1/2 cup canned pumpkin
1/2 teaspoon vanilla flavoring


 

Put cottage cheese in blender; blend until all lumps are gone, which should be easy. Mix sugar, flour and pinch of salt. Add to cottage cheese. Blend on lowest speed. Add egg and vanilla, blend. Add pumpkin. Blend and set aside.

Glaze
1/2 cup MAYFIELD whipping cream
1/2 cup sugar
1/4 cup canned pumpkin




 

Mix ingredients and boil over medium heat for two minutes. Immediately drizzle glaze over hot cake.


Grease and flour a Bundt Cake Pan. Heat oven to 350 degrees.