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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spiced Pumpkin Bundt Cake Recipe

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This recipe for Spiced Pumpkin Bundt Cake is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Butter plus more for pan
3 c. All­ purpose Flour, spooned and leveled, plus more for the pan
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. Sugar
3 large Eggs
1 15 oz can Pumpkin Purée
1/2 c. Whole Milk
1/4 c. Molasses
1 1/4 c. Confectioners Sugar
2 Tbs fresh Lemon Juice
Directions:
Directions:
Heat  oven  to  350ºF.  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  butter  and
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 and
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 bow, whisk together the confectioners' sugar
and lemon juice until smooth. Drizzle over the cake. Let set before
serving.

 

 

 

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