"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bundt Cake Recipe

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This recipe for Pumpkin Bundt Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can (15oz.) solid pack pumpkin
3 cups biscuit/baking mix
GLAZE:
1 cup confectioners sugar
1 tbsp. milk
1/2 tsp. vanilla extract

Directions:
Directions:
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.

 

 

 

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