Pumpkin Cake

Pumpkin Scones
January 3, 2014
Double Chocolate Chip Cookies
January 24, 2014


16-20 pieces

Prep Time:

10 minutes

Cook Time:

45 minutes


store covered at room temperature for up to 5 days

Advanced Prep:

maybe frozen



  • spray oil with flour for greasing pan
  • 1/2 cup butter or margarine, at room temperature
  • 1 cup sugar
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1 teaspoon turmeric, or more to achieve desired color
  • hot water

Preparation Directions

Preheat oven to 350°F. Grease and flour a Bundt pan. In a large bowl, beat the softened butter or margarine with the sugar with a stand or hand-held electric mixer on medium-high speed until creamy. Add the pumpkin purée and beat again. Use a silicone spatula to scrape down the sides of the bowl. Add the vanilla and eggs and mix well. Add the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all of the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top; it’s a thick batter.

Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10 for minutes in the pan and then turn out onto a rack and let cool completely.

To make the glaze, place the confectioners’ sugar, cinnamon, ginger and turmeric into a bowl and whisk together. Add hot water, a tablespoon at a time, until you have a thick glaze. Drizzle over the cake.
Store at room temperature for up to five days or freeze for up to three months