I made this on Sunday afternoon because hey, everyone needs something pumpkin-y on the first weekend in October. I think it’s a requirement or something. Anyway, it was really yummy, and had this great unexpected lemon glaze that was just perfect. Trust me, this one’s a keeper. Original recipe found in Real Simple Magazine, November 2010.
1 cup butter
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon baking soda
1½ cups granulated sugar
3 large eggs
1½ cups pumpkin puree (approximately 15 oz.)
½ cup whole milk
¼ cup molasses
1¼ cups confectioners’ sugar
2 tablespoons lemon juice
Heat oven to 350 F. Butter and flour a 12-cup bundt pan.
Mix dry ingredients together in a bowl, set aside.
Using an electric mixer, beat the sugar and butter together on high until fluffy, 2-3 minutes. Add eggs, pumpkin, milk, and molasses one at a time. (And hey, if you must know, I TOTALLY forgot the milk. Still turned out delicious, if a bit dense.)
Turn down your mixer and add in the dry ingredients, just till everything is combined. Don’t overdo it.
Pour into prepared pan, bake 55-65 minutes, or until inserted toothpick comes out clean. Let cool 30 minutes, then turn out of the pan onto a wire rack. Cool completely.
Wisk together lemon juice and confectioner’s sugar until smooth. Drizzle over the cake. Let it set.
edit: In the original post, I omitted ¼ cup molasses by mistake. Sorry!! It’s been added in now.
What’s your favorite pumpkin recipe? Please share!
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