-BARB DAY, GWHP32A-
-FOR THE CAKE-
3 c -Flour
1 tb Baking powder
2 ts -Soda
2 ts Pumpkin pie spice
1 ts -Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pumpkin; pureed, canned or
-fresh
1 c Oil
FOR THE CHOCOLATE GLAZE
1 tb Butter
1 oz Unsweetened chocolate
ds -salt
1/2 ts Vanilla
1 1/4 c Confectioner’s sugar
2 tb Milk; or as needed
MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and
salt together; set aside. Beat the eggs until flothy; add the sugars. Beat
until very thick. Stir in the pumpkin and oil, until smooth. Blend flour
mixture thoroughly into the creamed mixture. Pour into a greased and
floured 10″ tube pan. Bake in preheated 350 degree oven for about one hour
or until cake tester inserted near the center comes out clean. Cool for 10
minutes before removing from the pan. Cool completely on a wire rack.
Drizzle the glaze over the cake.
MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small
saucepan over low heat; stir in salt and vanilla. Add the confectioners’
sugar with enough milk to make the glaze thin enough to drizzle over the
cake.
Note: This cake will keep well for several months in the freezer.
Yields
1 Servings