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Spiced Pumpkin Cake Recipe

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This recipe for Spiced Pumpkin Cake, by , is from family cook book, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c. unsalted butter, at room temperature, plus more for the pan
3 c. all-purpose flour, spooned and leveled, plus more for the pan
5 tsp. pumpkin pie spice
1 tsp. baking powder
tsp. baking soda
tsp. kosher salt
1 granulated sugar
3 large eggs
1 15-oz. can pumpkin puree (1 1/2 cups)
c. whole milk
c. molasses
1 c. confectioners' sugar
2 T. fresh lemon juice

Directions:
Directions:
Heat oven 350. 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 (this mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not over mix.

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.

Tip
The cake can be baked and glazed up to 1 day in advance: store covered at room temperature.

Number Of Servings:
Number Of Servings:
12

 

 

 

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