I love Real Simple magazine for many reasons. But one of my favorite uses is for the recipes. Much to my grandmother’s dismay, I am not a huge cook. However, being raised by an excellent cook makes me really appreciate great food. Real Simple publishes recipes that combine my lack of skill and time with my grandmother’s results and it is win-win for everyone. This Spiced Pumpkin Cake sounds fabulous and I can’t wait to use it next Fall. It is the creation of Sara Quessenberry.
Photo Credit: http://www.realsimple.com
Spiced Pumpkin Cake
Hands-On Time: 20 Mins
Total Time: 4 hours, including cooling
-1 c. (2 sticks) unsalted butter, at room temperature, plus more for the pan
-3 c. all-purpose flour, spooned and leveled, plus more for the pan
-5 tsp. pumpkin pie spice
-1 1/2 tsp. baking powder
-3/4 tsp baking soda
-1/2 tsp. kosher salt
-1 1/2 c. granulated sugar
-3 large eggs
-1 15-ounce can pumpkin puree (1 1/2 c.)
-1/2 c. whole milk
-1/4 c. molasses
-1 1/4 c. confectioners’ sugar
-2 tbsp. fresh lemon juice
–Heat oven to 350 degrees F. Butter and flour pan.
–In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
–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).
–Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes, then invert onto a wire rack to cool completely.
–In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.
Recipe Credit: Real Simple Magazine, Nov. 2010