Recipe: Spiced Pumpkin Cake

Because really, what’s a party without cake, right?

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.

Spiced Pumpkin Cake

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.

Eat.

**********

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!

Don’t forget, any comment you make on posts this week gives you an additional chance to win one of the great giveaways. Make sure you’ve commented on the original giveaway post to be eligible.

Plus, be sure to check out Konda’s Quilt Uber-fest block today!


Comments

  1. 1
    Launi says:

    And it was DANG yummy too! I’m one of the lucky ones that actually got to taste it. Loved the unexpected “zing” of the lemon glaze too.
    Perfect!

  2. 2
    Kathy says:

    I’m not a big fan of pumpkin but that does look yummy!

  3. 3
    Gill says:

    We’re not really very big on pumpkins in the UK ( except carving them for Halloween!) but this looks delicious!

    • 3.1
      April says:

      It’s not too pumpkiny, just nice and warm-spicey, if that makes any sense at all. And the lemon is a nice distraction from the pumpkin, too. :)

  4. 4
    Linda says:

    YOUR RECIPE LOOKS DELISH !!!

    PUMPKIN BUNDT

    MIX: 2 C SUGAR
    2 C PUMPKIN PUREED
    1 C CANOLA OIL
    1 TSP SALT
    STIR IN: 3 C FLOUR+1 TSP SODA SIFTED TOGETHER
    1 C PECANS BROKEN
    BAKE IN WELL GREASED+FLOURED BUNDT PAN@325 FOR 35 MINUTES, OR UNTIL TOOTHPICK RETURNS CLEAN.
    ENJOY !!!

  5. 5
    *LyndiLou* says:

    You always make the yummiest stuff… AND it always looks so pretty too! :) I don’t actually know many pumpkin recipes. I remember Mom made some pumpkin biscuits that were good.

  6. 6
    Jennifer says:

    I’m a sucker for pumpkin and that looks amazing!

  7. 7
    Amy L. says:

    Oh man, that looks too yummy!!! Anything with pumpkin for me, baby!

  8. 8
    Michelle M says:

    I love pumpkin-y things. My favorite is probably a good pumpkin chocolate chip cookie. Anything baked pumpkin with cream cheese is also good.

  9. 9
    Jackie says:

    It looks delicious! I may have licked the screen!

  10. 10
    Stephanie G says:

    I am a Pumkin Lover – but I don’t have this recipe – it is going into the queue to make this month!! Yumm.

  11. 11

    [...] Make sure you check out tomorrow’s Uberfest Block with April.  I met April at Quilt Market in Salt Lake City, and I tell you there are few people out there as sweet and charming as she is…..oh, and did I mention talented to boot? Well,  she is, and she’s got a great block for Uberfest…. And while you are there, she’s got some other cool fall stuff going on as well.  I was just over there and saw what looked like a delish pumpkin cake! [...]

  12. 12
    Jodi R says:

    mmm that sounds amazing, may have to try it this weekend. My favourite pumpkin recipe is my mums Pumpkin soup. Just Brown 1 diced brown onion and 6 diced rashes of trimed bacon.
    Add Diced pumpkin (whatever is in season) and 1Litre of Salt reduced Chicken Stock and Pepper.
    Bring to the boil.
    Simmer till pumpkin is soft.
    Mash.
    Add cream or a drop of sour cream and some fresh chopped chives to serve.
    ENJOY with your favourite fresh bread.

  13. 13
    MoeWest says:

    Is molasses missing from the list of ingredients? It’s mentioned in the instructions. I love anything with pumpkin but my DH is not a fan of pumpkin pie. I think he would like this much better.

  14. 14
    Laura says:

    Not only do I collect fabric, but I collect recipes as well. This one is collection worthy. Thanks for sharing.

  15. 15
    Brenda Tenhagen says:

    Yummy!
    This looks delicious I have added the recipe to my collection. Sounds like I need to make one so I can taste it for myself. Thanks for sharing!!

  16. 16
    lisa says:

    okay, no way this is waiting til Christmas – we have 25+ houseguests every year for Thanksgiving week, and I’m always looking for good menu ideas. This is for sure making it to this year’s table!

  17. 17
    Deb says:

    What a delicious looking fall cake! Beautiful, too! Thank you for the recipe since I don’t get Real Simple.

  18. 18
    VickiT says:

    Oh that looks yummy.

    This was a huge hit at hubby’s family Thanksgiving about 7 yrs ago. I’ve been making it since each year.

    NOTE: I double this recipe and make it in a 9×13 glass baking dish rather than to make two pies as it travels much better.

    DOUBLE STUFF PUMPKIN PIE

    INGREDIENTS:

    * Crust:
    1 cup Flour
    1/4 Cup Brown Sugar
    1/2 Cup Chopped Pecans
    1/2 Cup Melted butter

    DIRECTIONS:
    Combine all ingredients and spread into a pie dish.
    Bake at 350 degrees for 20 minutes. Cool.

    * Filling:
    4 oz cream cheese, softened
    1 TB Half and Half
    1 TB Sugar
    1 1/2 Cup Thawed cool whip

    1 cup half and half
    2 4-ounce packages of Instant Vanilla Pudding
    1 16-ounce can Pumpkin
    1 TS cinnamon, ground
    1/2 TS Ginger, ground
    1/4 TS Cloves, ground

    Add first 3 ingredients in a large bowl and stir with wire whisk until smooth.
    Gently Stir In cool whip and spread on top of crust.
    Pour rest of the half and half into bowl with vanilla pudding and beat with wire
    Whisk until well blended (1 or 2 minutes, Mixture will be thick).
    Stir pumpkin and spices into Pudding mixture and mix well.
    Spread this over cream cheese layer and refrigerate at least 3 hours.

    * Garnish with whipped topping and nuts, if desired

    Yield: 1 Pie

    I am very sorry but I do not know where this recipe came from so I can give them credit. :( I did not create it myself. It’s very good though.

  19. 19
    MarciaW says:

    Scott at BlueNickel Studios directed readers to check out your awesome pumpkin cake recipe. It does look really good. My mother makes great pumpkin soup with puried fresh cooked pumpkin, ground ginger and cinnamin, heavy cream, and small candied ginger chunks. We like ours spicy, though you can add a little sweetner of your choice as well. No recipe, just consistency and spices to your taste. Cook over low heat so don’t scorch the cream – stir as need so doesn’t stick and that is it.

  20. 20
    Mindy says:

    Oh my, that looks delicious. Thanks for the recipe.

    My favorite pumpkin recipe:

    Pumpkin Bread

    2 cups pumpkin
    4 eggs
    3 1/2 cups plain flour
    1 cup oil
    2/3 cup water
    3 cups sugar
    1 1/2 tsp salt
    1 1/2 tsp cinnamon
    2 tsp baking soda
    1 cup chopped pecans
    1/2 tsp ground cloves
    1/2 tsp nutmeg

    Mix pumpkin, eggs, water and oil; add dry ingredients. Bake in well greased pans at 350 degrees until done, approx. 45 minutes.

  21. 21
    amorette says:

    this looks fantastic- i wish i had the energy to make it right now! what is a substitute for a bundt pan? i don’t have one.

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