Spiced Pumpkin Cake
Serves 12| Hands-On Time: 20m | Total Time: 4hr 00m
Ingredients
a.. 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
b.. 3 cups all-purpose flour, spooned and leveled, plus more for the pan
c.. 5 teaspoons pumpkin pie spice
d.. 1 1/2 teaspoons baking powder
e.. 3/4 teaspoon baking soda
f.. 1/2 teaspoon kosher salt
g.. 1 1/2 cups granulated sugar
h.. 3 large eggs
i.. 1 15-ounce can pumpkin puree (1 1?2 cups)
j.. 1/2 cup whole milk
k.. 1/4 cup molasses
l.. 1 1/4 cups confectioners' sugar
m.. 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.
Nutritional Information
a.. Per Serving
b.. Calories 453
a.. Fat 17g
b.. Sat Fat 10g
c.. Cholesterol 94mg
d.. Sodium 256mg
e.. Protein 6g
f.. Carbohydrate 71g
g.. Sugar 43g
h.. Fiber 3g
i.. Iron 2mg
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