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.

 

Print
Print
Save
Save

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