Spiced Pumpkin Cake

Spiced Pumpkin Cake
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Serves 12| Hands-On Time: | Total Time:

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
  • large eggs
  • 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.
By November, 2010

Nutritional Information

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

Quick Tip

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

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