This is a great seasonal dessert that can either be made with orange glaze or cream cheese frosting – enjoy!
What You’ll Need:
¾ cup unsalted butter, softened at room temperature
2 cups unbleached flour
1 ½ teaspoon baking soda
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
¼ teaspoon ground cloves
1 ½ cups granulated sugar
2/3 cups firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
1 – 15 oz can pumpkin
What to Do:
Preheat oven to 350 degrees.
Spray Bundt cake pan with canola spray or use two 9-inch cake lined with parchment paper. Butter the parchment and dust pans with flour. You can also use cooking spray.
In a medium size bowl, whisk together flour, baking soda, cinnamon, ginger, salt and clove.
In a large mixing bowl, cream butter and sugars, add eggs, buttermilk and pumpkin puree. Beat together until creamy and well blended. With beater running slowing add flour mixture and beat until completely incorporated.
Pour into prepared cake pan, bake 45 minutes (if using Bundt pan) until cake a tester in the center comes out clean. Bake about 25 minutes if using 9 inch cake pans. Let cake Cool on a wire rack for about 10 minutes. Turn cake out onto racks and let cool completely
(Here’s a great tip: When using canned pumpkin strain on paper towels to absorb excess liquid! Canned pumpkin has so much water. You will find that your baked goods will be fluffier and not so dense).
For Orange Glaze:
3 tablespoons freshly squeezed orange juice
1 ½ cups confectioner’s sugar
2 teaspoons orange zest
In a medium bowl, add sugar, juice and orange zest and stir until thick and shiny.
Place cooled cake on serving plate and drizzle glaze all over cake.
For Cream Cheese Frosting:
¼ cup unsalted butter, room temperature
12 oz. cream cheese
¼ cup firmly packed light brown sugar
1 ¼ cup confectioners sugar
In a medium bowl, use an electric mixer to cream butter, cream cheese and brown sugar. Gradually beat in confectioners’ sugar until fluffy, or about 2 minutes.
Assemble cake and enjoy!
