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Pumpkin Buttermilk Cake

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Origin

I started with this recipe for pumpkin gingerbread.

Ingredients

For the cake

  • 1/3 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 3 eggs
  • 2 cups puréed pumpkin
  • 1 cup + 2 tablespoons buttermilk
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • pinch of salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3 cups flour

For the glaze

  • powdered sugar
  • lemon juice
  • milk

Process

Preheat the oven to 350° Fahrenheit/180° Celsius. Butter a bundt pan.

Beat the butter and brown sugar together. Beat in the molasses, eggs and pumpkin  in turn, beating well after each addition.

Sift together the dry ingredients. Combine them and the buttermilk with the wet ingredients and mix until combined. Pour into the prepared cake pan and smooth the top.

Bake until a toothpick inserted in the cake comes out clean, about one hour. Allow to cool in the pan for half an hour, then turn out on a wire rack to finish cooling.

Allow the cake to sit overnight, covered, for the flavours to develop.

Mix the powdered sugar with a bit of lemon juice and enough milk to form a thick glaze. Drizzle the glaze over the cake and allow the cake to sit until the glaze dries.

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