Sample the sweetness of the fall season with this decadent pumpkin cake with cinnamon glaze recipe!
Note: this recipe is adapted from Debbie Macomber’s Christmas Cookbook, as it appeared in the November 16, 2012 edition of The Salem News.
- 4 cups of non-self-rising cake flour
- 4 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 tablespoon of ground ginger
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- ½ teaspoon of ground cloves
- 1 cup (2 sticks) of room temperature unsalted butter, plus more for the pan
- 2 ½ cups of granulated sugar
- 4 large eggs
- 1 cup of buttermilk
- A 15-ounce can of pumpkin puree
- 1 tablespoon of vanilla extract
- 1 cup of confectioners’ sugar
- ½ teaspoon of ground cinnamon
- 2 to 4 tablespoons of heavy cream or half and half
- The oven should be preheated to 350 Degrees Fahrenheit.
- Generously butter a 12-cup Bundt pan with flour.
- In a medium-sized bowl, whisk the flour, kaing powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a large bowl with an electric mixer on high speed, beat the butter and the sugar together until they reach a fluffy consistency.
- Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed.
- Reduce the mixer speed to low. Add the dry ingredients and the buttermilk, mixing them together until they’re just combined.
- Add in the pumpkin and the vanilla and mix until it’s all combined well.
- Pour the batter into the prepared Bundt pan.
- Bake for 60 minutes, until it’s reached a firm consistency and a toothpick inserted into the center comes out cleanly (a few moist crumbs are acceptable)
- Transfer the cake to a wire rack and allow it to cool for 30 minutes.
- While the cake is cooling, prepare the glaze by initially whisking together the cinnamon and the sugar.
- Whisk in the cream until it reaches whatever consistency is preferred, then drizzle it over the cooled cake and serve.
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