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.
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