Sunday November 8, 2009 week 32

This is from my friend at church Melaine Craine. It comes from Gourmet Magazine, November 2005. "I made it then for Thanksgiving, and everyone in our family now requests this cake rather than a pumpkin pie (maybe my pie was never that good?????)"

Pumpkin Spice Bundt Cake

Serves 12

¾ cup unsalted butter, softened
2 ¼ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¾ tsp ground allspice
½ tsp salt
1 ¼ cups canned pumpkin, not pie filling
¾ cup buttermilk, shaken
1 tsp vanilla
1 ¼ cups granulated sugar
3 eggs, large

Icing: 2 Tbsp buttermilk and 1 ½ cups powdered sugar
Put rack in middle of oven; preheat oven to 350°. With additional butter and flour, grease and dust the inside of a 10-inch nonstick bundt pan, knocking off excess.

Whisk together flour, baking powder, soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in second bowl. Beat butter and granulated sugar in large bowl with an electric mixer at med-high until pale and fluffy, 3-5 min. Add eggs; beat 1 min. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, begin and end with flour. Mix until batter is just smooth.

Spoon batter into pan; smooth top. Bake until toothpick inserted in center comes out clean, 45-50 min. Cool cake in pan on rack for 15 min. Invert cake onto rack and remove pan. Cool 10 min. more.

Whisk together Icing ingredients and drizzle over warm cake. Cool cake before serving.