Spiced Pumpkin Cake

Spiced Pumpkin Cake
José Picayo
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preparation
20
minutes
cooking
240
minutes
Serves 12

Ingredients

1
cup
(2 sticks) unsalted butter, at room temperature, plus more for the pan
3
cups
all-purpose flour, spooned and leveled, plus more for the pan
5
teaspoons
pumpkin pie spice
1 1/2
teaspoons
baking powder
3/4
teaspoon
baking soda
1/2
teaspoon
kosher salt
1 1/2
cups
granulated sugar
3
large eggs
1
15-ounce can pumpkin puree (1 1⁄2 cups)
1/2
cup
whole milk
1/4
cup
molasses
1 1/4
cups
confectioners’ sugar
2
tablespoons
fresh lemon juice

Directions

  1. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
  2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. 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).
  4. 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.
  5. In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 453
  • Fat 17 g
  • Sat Fat 10 g
  • Cholesterol 94 mg
  • Sodium 256 mg
  • Protein 6 g
  • Carbohydrate 71 g
  • Sugar 43 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 65 mg
What does this mean? See Nutrition 101.

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