Serves 16.
Yum. Yum. Double yum. Did I mention yum?
Have I redeemed myself even slightly for yesterday's beyond awful photograph? This one's a little easier on the eyes, eh?
Source: Cooking Pleasures magazine
Cake:
3 c. all-purpose flour
1 T. ground ginger
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1-1/2 c. unsalted butter, softened
2 c. sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 t. vanilla extract
Glaze:
2 T. unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 t. vanilla extract
3/4 t. ground cinnamon
1-1/4 c. powdered sugar
2-3 T. heavy whipping cream
1/3 c. coarsely chopped walnuts, if desired
Heat oven to 325 degrees. Grease a 12-cup Bundt pan with butter. Sprinkle with flour; tap pan to remove excess flour.
In a medium bowl, whisk together flour, ginger, 2 t. cinnamon, baking powder, salt, and nutmeg.
In a large bowl, beat 1-1/2 c. butter and sugar at medium speed for 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into prepared pan.
Bake 1 hour and 20 minutes to 1 hour and 30 minutes or until deep golden brown and a wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
In a large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed for 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts, if desired.
Cake can be made up to 2 days ahead.
Here's the naked cake, ready to be dressed. Let me tell you that there is some deep satisfaction when a cake makes a clean escape from the Bundt pan. I can also attest to the horrible feeling you get when it won't come out no matter how hard you try.
No comments:
Post a Comment