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
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Anita@Hungry Couple says
September 24, 2012 at 5:45 amI love pumpkin spice cakes and this looks wonderful!
Kirsten@My German Kitchen...in the Rockies says
September 24, 2012 at 7:05 amThat’s a great looking Bundt. Love the fall spices!
CJ at Food Stories says
September 24, 2012 at 7:15 amI love pumpkin in all forms & this one is gorgeous 🙂
Heather (Heather's Dish) says
September 24, 2012 at 9:23 ami’ve been so slammed lately i haven’t had a chance to get excited about pumpkin – but i can’t WAIT to get my hands on some soon!
Katerina says
September 25, 2012 at 8:10 amYes Fall and pumpkin certainly go hand in hand! This cake looks so perfect and with the right kicks. In Greece we make also pumpkin pie but a little bit different. Here is a link of you are interested http://culinaryflavors.gr/index.php/2011/01/sweet-pumpkin-pie/
Kiran @ KiranTarun.com says
September 25, 2012 at 5:24 pmEverything screams FALL in this recipe. YUM!
Simple recipes says
September 26, 2012 at 1:35 pmWOW, looks amazing 🙂 Love your blog
Splendid Willow says
September 27, 2012 at 7:55 pmI hope you are saving some for tomorrow! Perhaps with some vanilla ice cream?
Hugs to you!
Nami | Just One Cookbook says
September 28, 2012 at 2:51 pmI just learned this morning that pumpkin spice mix can be made at home – I didn’t know what’s in it but glad I didn’t buy from the store (could cost me $9). Your boundt cake looks sooooo beautiful, including the beautifully decorated icing! Autumn must be so much better with a slice of your cake! Have a great weekend Ewa!
Sylvie @ Gourmande in the Kitchen says
September 29, 2012 at 1:35 pmMmm… that’s one delicious sounding cake and the perfect way to use pumpkin.
Cooking on a Dime says
September 29, 2012 at 4:19 pmI love how you took the photo of the cake with the leaves around it! Fall does require a lot of pumpkin everything. Yum.