Pumpkin Bundt Cake

Ingredients:

Cake:

• 3 cups flour
• 1-1/2 TBS baking powder
• 1-1/2 tsp salt
• 1 cup sugar
• 1 cup packed brown sugar
• 1/4 cup margarine, softened
• 4 eggs (the fresher the better, I use farm fresh)
• 16oz pumpkin
• 1 TBS pumpkin pie spice
• 1/4 cup milk or heavy cream

Glaze:

• 1 cup powdered sugar
• 2-3 TBS heavy cream
• 1/2 tsp vanilla
• 1/2 tsp cinnamon

Directions:

• Preheat oven.
• Grease and flour Bundt pan.
• Beat eggs & add all wet ingredients.
• In a separate bowl combine dry ingredients; add to wet.
• Beat all ingredients except glaze on low speed for 30 seconds, scraping bowl constantly.
• Beat on medium speed 3 minutes, scraping bowl occasionally, spread into pan; bake.
• Cool 10 minutes; remove from pan.
• Cool completely.
• Combine glaze ingredients, mix well until correct consistency.
• Drizzle glaze over cake.

Cook Temp: 350°F

Cook Time: 50-55 Minutes or until toothpick inserted in the center comes out clean.

Serve With: Vanilla ice cream, coffee, tea or hot cider.

Notes: Great in the fall. 

Yields: 10-12 Servings