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Pumpkin Spice Cake With Lemon Icing
Preheat to 350F Grease and flour a bunt pan. In one bowl, mix dry ingredients. In another, mix the pumpkin, buttermilk, and vanilla. In the mixer, cream the butter and sugar together, until light and fluffy. Add the eggs and beat until combined. Add half the dry bowl and mix. Add all the pumpkin and mix. Add the rest of the dry stuff and mix until just combined.. . .
Prep Time: 00:30
Cook Time: 00:45
2 cups roast pumpkin
1/2 pound butter, at room temp.
1 1/4 cups organic cane sugar
2 1/2 cups organic white flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/2 teaspoon sea salt
3/4 cup buttermilk
1 teaspoon vanilla extract
3 eggs for the icing:
1 lemon, juiced
1 cup (aprox. ) powdered sugar
1Preheat to 350F
2Grease and flour a bunt pan.
3In one bowl, mix dry ingredients.
4In another, mix the pumpkin, buttermilk, and vanilla.
5In the mixer, cream the butter and sugar together, until light and fluffy. Add the eggs and beat until combined.
6Add half the dry bowl and mix.
7Add all the pumpkin and mix.
8Add the rest of the dry stuff and mix until just combined.
9Pour, evenly, into the bunt pan, and smooth the top.
10Bake for 45 minutes, give it the clean toothpick test. Add 5 minutes, if needed.
11Cool on a rack for half an hour.
12Invert a plate on the pan, flip it, and remove the pan.
13Allow the cake to cool for another hour before drizzling on the icing, made buy mixing powdered sugar into the juice of one lemon until slightly stiff.
14In the photos, you can see this served with left over cranberry sauce, and apple whipped cream. Real cranberry sauce. Made by cooking down cranberries with sugar and orange juice and zest.
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