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
