Pumpkin cake is drizzled with a buttermilk icing...
perfect for an afternoon fall treat...
paired with some spiced tea and
a cozy roaring autumn fire...
wanna drop by?!
Here's the Recipe: ♥
2 cups white sugar
1 1/4 cups vegetable
oil
1 teaspoon vanilla
extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose
flour
3 teaspoons baking
powder
2 teaspoons baking
soda
1/4 teaspoon salt
2 teaspoons ground
cinnamon
a few sprinkles of allspice
Preheat oven to 350
degrees F (175 degrees C).
Grease and flour a bundt pan. Sift together the
flour, baking powder,
baking soda, salt and cinnamon. Set aside.
In a large bowl
combine sugar and oil.
Blend in vanilla and pumpkin, then beat in eggs one at a
time.
Gradually beat in flour mixture. Stir in nuts.
Pour batter into
prepared pan.
Bake in the preheated oven for 45-60 minutes,
or until a
toothpick inserted into the center
of the cake comes out clean.
Icing Drizzle:
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
While cake is cooling, whisk together buttermilk
and
confectioners sugar until smooth. Drizzle icing over
warm cake, then
cool cake completely.
Icing will harden slightly.
Enjoy! ♥
{...And it's good to be back *smiles*}
"To every thing there is a season, and a time to every purpose under the heaven."
-Ecclesiastes 3:11