Monday, September 24, 2012

Spiced Pumpkin Cake

Fall! Pumpkin! Fall! Pumpkin!  When fall arrives all i can think of are pumpkins and soup.  Which is pretty funny cause i used to HATE pumpkin, only a few years ago did i start liking it and now i am totally addicted to it.  The other thing i like about fall is eating lots of soup, there is nothing like having a good soup for dinner.

But the other side of fall that i dread is the shorter days, and then winter comes and i hate the cold.  When spring comes i can’t wait for summer.

But fall is here now and it’s pumpkin time and this Spiced Pumpkin Cake is aaaaamaaazing!. Me neighbor made this cake for me last year during a dinner party and she said it was a pumpkin cake with a lemon glaze.  Hmm, pumpkin and lemon?   I had no idea how well those two go together.  It is a great combination.  Just like Pumpkin and Mint (i know weird huh), but these Pumpkin Mint Chocolate Chip Cookies are some of my favorites!

If you have a favorite pumpkin recipe, please share in the comment section.

 

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Spiced Pumpkin Cake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 4 hours

Ingredients:

1 cup unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 tsp pumpkin pie spice (recipe below)
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1/2 cups)
½ cup whole milk
¼ cup molasses
1 ¼ cups confectioners’ sugar
2 tbsp fresh lemon juice

Pumpkin Pie Spice (6 tsp)
3 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp allspice
3/4 tsp nutmeg

Directions:

Heat oven to 350° F. Butter and flour a 12-cup bundt pan.

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.

Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).

Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake.
Let set before serving.

Adapted from: Real Simple

One Year Ago: Double Chocolate Fudge Cupcakes
Two Years Ago: Harira – Mooccan lamb and lentil soup

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11 Responses to “Spiced Pumpkin Cake”

  1. 1

    Anita@Hungry Couple — September 24, 2012 @ 5:45 am

    I love pumpkin spice cakes and this looks wonderful!

  2. 2

    Kirsten@My German Kitchen...in the Rockies — September 24, 2012 @ 7:05 am

    That’s a great looking Bundt. Love the fall spices!

  3. 3

    CJ at Food Stories — September 24, 2012 @ 7:15 am

    I love pumpkin in all forms & this one is gorgeous :-)

  4. 4

    Heather (Heather's Dish) — September 24, 2012 @ 9:23 am

    i’ve been so slammed lately i haven’t had a chance to get excited about pumpkin – but i can’t WAIT to get my hands on some soon!

  5. 5

    Katerina — September 25, 2012 @ 8:10 am

    Yes Fall and pumpkin certainly go hand in hand! This cake looks so perfect and with the right kicks. In Greece we make also pumpkin pie but a little bit different. Here is a link of you are interested http://culinaryflavors.gr/index.php/2011/01/sweet-pumpkin-pie/

  6. 6

    Kiran @ KiranTarun.com — September 25, 2012 @ 5:24 pm

    Everything screams FALL in this recipe. YUM!

  7. 7

    Simple recipes — September 26, 2012 @ 1:35 pm

    WOW, looks amazing :) Love your blog

  8. 8

    Splendid Willow — September 27, 2012 @ 7:55 pm

    I hope you are saving some for tomorrow! Perhaps with some vanilla ice cream?

    Hugs to you!

  9. 9

    Nami | Just One Cookbook — September 28, 2012 @ 2:51 pm

    I just learned this morning that pumpkin spice mix can be made at home – I didn’t know what’s in it but glad I didn’t buy from the store (could cost me $9). Your boundt cake looks sooooo beautiful, including the beautifully decorated icing! Autumn must be so much better with a slice of your cake! Have a great weekend Ewa!

  10. 10

    Sylvie @ Gourmande in the Kitchen — September 29, 2012 @ 1:35 pm

    Mmm… that’s one delicious sounding cake and the perfect way to use pumpkin.

  11. 11

    Cooking on a Dime — September 29, 2012 @ 4:19 pm

    I love how you took the photo of the cake with the leaves around it! Fall does require a lot of pumpkin everything. Yum.

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