Pumpkin Cake with Ginger-Buttermilk Glaze

If you're like me and made the pumpkin butter recipe from last week you feel like you still have a bunch left over even after putting it on and in anything you are consuming. So, that means it's time to make pumpkin cake! There's nothing I love more than smelling something containing pumpkin baking away in my oven. And especially if it's topped with a gingery goodness! So, when life gives you pumpkin butter, make pumpkin cake!

You will need:

2 1/2 cups pumpkin butter*
3 eggs
1/2 cup butter, softened
3/4 cup buttermilk
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda

1/3 cup buttermilk
1/4 cup sugar
2 TB. butter
2 tsp. cornstarch
1/8 tsp. baking soda
1 TB. fresh ginger, minced

Step 1: Preheat oven to 350 degrees. Spray a tube pan with non-stick cooking spray.
Step 2: Beat together eggs and butter in a large bowl until thoroughly combined. Add in the vanilla, pumpkin butter, and buttermilk. Beat until combined.

Step 3: In another bowl, sift together flour, baking powder, baking soda, and a pinch of salt.

Step 4: Add the flour mixture to the pumpkin mixer in two batches, mixing completely between each batch. Pour into the prepared tube pan and bake 55 minutes or until a toothpick inserted comes out clean.

Step 5: Cool 10 minutes in the pan and then turn over onto a cooling rack and cool completely.

Step 6: Make glaze: Combine all ingredients in a small saucepan over medium heat and bring to a boil. Cook one minute, stirring constantly. Remove from heat and drizzle over the cake.

Devonly, yours

*If you do not have the pumpkin butter, you can substitute a 15oz can of pumpkin puree into the wet ingredients and 1 cup sugar, 2 tsp. Cinnamon, 1 tsp. ground ginger, 1/2 tsp. cloves, 1/4 tsp. nutmeg, and 1/4 tsp. allspice into the flour mixture.

1 comment:

  1. Woo hoo! Do I get to eat this when I come home from my trip?? I hope so! Looks great.