2011 christmas dessert - pumpkin spice bundt cake

In a continuation of the Christmas cookies, I also made dessert for my family Christmas Eve potluck that we had. This will also be a quick post...I do apologize!

I was really glad that everyone enjoyed the Bundt cake, considering that most members of my family do not enjoy the taste or smell of cinnamon. (The spice isn't that strong in the cake. A lovely light aroma, really.) According to my aunt, she thinks cinnamon smells like...well, maybe I shouldn't write it here, because I honestly don't know where she got that idea. She's such a silly joker, all the time.

I hope you all had a wonderful holiday. Here's to a beautiful New Year and a fresh start for 2012!

Pumpkin Spice Bundt Cake w/ Creamy Pumpkin Glaze

From i am baker, Featured entry from Dine & Dish

Makes 16 servings from a 12-cup bundt pan

pumpkin spice bundt cake

1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

1 cup canned pumpkin

1 cup sour cream

2 teaspoons vanilla extract

3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

creamy pumpkin glaze

1 cup confectioners' sugar, sifted

1 tablespoon milk

1/2 teaspoon vanilla extract

2 tablespoons canned pumpkin

1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted and cooled

equipment prep:

Preheat oven to 350°F.

Grease a 12-cup Bundt pan with cooking spray.

make pumpkin spice bundt cake:

1. Cream together the butter and sugar until light and fluffy.

2. Beat in the eggs one at a time until well-combined.

3. Add in the canned pumpkin, sour cream, and vanilla extract on slow speed until every thing is well-mixed.

4. Combine the flour, ground cinnamon, baking soda, and salt. Gradually add these dry ingredients into the pumpkin mixture, 1 cup at a time. Continue mixing on low speed until everything is well-incorporated.

5. Pour the cake batter into the prepared bundt cake pan.

bake:

1. Bake the Bundt cake for an hour at 350°F, or until a knife inserted into the center comes out clean.

2. Let the cake cool for about half an hour before removing it from the pan. Then let it cool completely on a wire rack before topping with the glaze.

make creamy pumpkin glaze:

1. Slowly whisk the milk into the confectioners' sugar in a medium bowl. Continue whisking until the mixture is smooth.

2. Continue whisking while adding the vanilla extract, canned pumpkin, ground cinnamon, and melted butter. Whisk until the mixture is smooth.

3. Gently pour the glaze over the top of the Bundt cake, allowing it to drizzle over the sides.

enjoy:

Go ahead and get a BIG slice, and a TALL glass of milk to go with it. Because this cake has pumpkin in it, so it makes it kind of healthy. :)