recipe
Oct
01
2010

Welcome October! Let’s cook something to celebrate your arrival!

Good morning. This will be a short, sweet (very sweet) post this morning – it’s foodie Friday you know!  I am actually reposting a recipe because 1) and am terribly pressed for time 2) it’s worth sharing twice 3) I have yet to get my recipe section complete so you probably haven’t seen it!  I do have all these posts half written about food trends but I can’t seem to finish them. My friend Marie wrote a post about some folks inability to finish things…and boy did it hit a nerve!  In a good way, of course.

And why am I so pressed for time?  Because Jerry and I both have dr appts early today in Shreveport and we have to get on the road in a little while.  Yes, yes, I should have could have and would have done this post last night but again with the busyness!

Enjoy this recipe.  I will see you gals tomorrow! Drawing for the socks tomorrow!!!

clothesline-sm

Don’t forget to get your name in!

pumpkincake

Pumpkin Maple Pecan Bundt Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 ounces butter (2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 1/2 teaspoons vanilla
.
Maple-Pecan Glaze ( doubled this recipe ’cause I like glaze ;) )
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners’ sugar
3 tablespoons pecan pieces (finely chopped pecans), optional
Preparation:

Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.

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What a wonderful looking recipe. I love things made with pumpkin so I will be trying this for sure. Thanks for sharing!

Good luck at the Doctors Susan. Travel safely! What a fabulous looking cake! I think that glaze just makes a wonderful addition! This is going on my to do list! xxoo