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Category: Cakes
Prep Time: Cook Time: Total Time:
For cake
4 cups cake flour (not self-rising)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
15-ounce can pumpkin puree
1 tablespoon vanilla extract
For glaze
1 cup confectioners sugar
1/2 teaspoon ground cinnamon
2 to 4 tablespoon heavy cream or half-and-half
Preheat oven to 350 degrees. Generously butter a 12- to 14-cup Bundt pan with flour; tap out excess.
For cake: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves. In a large bowl with electric mixer on high speed, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition, scraping down sides of bowl as needed. Reduce speed to low. Add dry ingredients and buttermilk, beating until just combined. Add pumpkin and vanilla; beat until combined. Pour batter into prepared pan.
Bake cake for 1 hour, until firm and a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack; let cool for 30 minutes. Carefully turn cake onto a rack to cool completely.
For glaze: In a medium bowl, whisk together sugar and cinnamon. Whisk in cream until of desired consistency. Drizzle over cooled cake.
Serves 16.
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PUMPKIN CAKE WITH CINNAMON GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For cake
4 cups cake flour (not self-rising)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
15-ounce can pumpkin puree
1 tablespoon vanilla extract
For glaze
1 cup confectioners sugar
1/2 teaspoon ground cinnamon
2 to 4 tablespoon heavy cream or half-and-half
Preheat oven to 350 degrees. Generously butter a 12- to 14-cup Bundt pan with flour; tap out excess.
For cake: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves. In a large bowl with electric mixer on high speed, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition, scraping down sides of bowl as needed. Reduce speed to low. Add dry ingredients and buttermilk, beating until just combined. Add pumpkin and vanilla; beat until combined. Pour batter into prepared pan.
Bake cake for 1 hour, until firm and a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack; let cool for 30 minutes. Carefully turn cake onto a rack to cool completely.
For glaze: In a medium bowl, whisk together sugar and cinnamon. Whisk in cream until of desired consistency. Drizzle over cooled cake.
Serves 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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