Fall is finally here!! Bring on the pumpkin! Long walks in the falling leaves! Bring on the sweaters and boots!
This recipe is from Real Simple, November 2010.
Substitutions made, noted below.
Spiced Pumpkin Cake
1 c (2 sticks) unsalted butter, at room temp, plus more for the pan
3 c all-purpose flour, spooned and leveled, plus more for the pan
– I used Bakers Joy spray on the pan instead of butter and flour
5 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 c granulated sugar
3 large eggs
1 15 oz can pumpkin puree (1 1/2 c)
1/2 c whole milk – I used 2%
1/4 c molasses
1 1/4 c confectioners’ sugar
2 tblsp fresh lemon juice – I used milk and a splash of vanilla
Heat oven to 350 degrees. 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 med-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). It totally will. 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, 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.