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Thursday, July 14, 2016

Holiday Pumpkin Cake With -cream Cheese Glaze

Ingredients

  • Servings: 12
  • cake:
  • 2 cups self-rising flour
  • 3 teaspoons spice
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/4 cup melted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 3 cups unsweetened canned pumpkin puree
  • 4 eggs, lightly beaten
  • glaze:
  • 1 (4 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon extract
  • 1 tablespoon milk

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 15 mins

    Ready Time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
  • sift the self-rising flour and spice together into a bowl. in another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. pour the batter into the prepared bundt pan.
  • bake in preheated oven for 60 minutes. cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. cool the cake in the pan on a wire rack for about half an hour.
  • to unmold the cake, tap the bottom of the bundt pan on the counter or work surface to help release it. invert the cake on a serving plate and allow it to cool completely before glazing.
  • to make the glaze, mix the cream cheese with the butter, confectioners' sugar, extract, and milk in a bowl. heat in a microwave oven for 15 seconds. drizzle spoonfuls over the cooled cake. keep cake refrigerated after serving.

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