It’s only a few days away!
If you don’t know what I’m talking about, you must be reading from another country. Because in America, the only thing we love more than food…is a holiday that celebrates food.
Thanksgiving.
My parents got in last night, and boy am I glad to have them here. I just adore it when folks make the trip to come visit us…wherever we are. But I digress. You saw the title of the post and you want a recipe, darn it.
So here we go. This pumpkin bunt cake is a creation of my own and I’ve been celebrating fall and Thanksgiving with it for years now. {Ever since the recipe came into being.} It takes about 20 minutes to whip together…then about 55 minutes of filling your house with amazing cinnamon-pumpkiny smells.
Here’s what you do:
Get out a big bowl.
In that bowl beat together:
3 cups sugar
1/4 cup butter {softened}
1/2 cup vegetable oil
Then…
Add the following ingredients one at a time, mixing after each:
4 eggs
1 tsp vanilla
1/4 tsp salt
1/2 tsp allspice
3/4 tsp cinnamon
2 tsp baking soda
Finally…
Alternate adding the final two ingredients. First some flour, then some pumpkin…until it’s all mixed in.
3 1/2 cups flour
1 – 15 oz can of pureed pumpkin
Pour half of the batter into a greased and floured bundt pan. Sprinkle with 1/3 cup brown sugar and 3/4 tsp cinnamon. Then pour the rest of the batter on top. Sprinkle the top of the batter with more cinnamon and sugar.
Bake at 350 for 50-60 minutes. It’s done when a knife stabbed into the center comes out nice and clean. After it’s cooled for a bit mix up 3/4 cups of powdered sugar with 1/4 cup of milk {more if you want a thinner glaze}. Then use a spoon to drizzle the glaze over the top of the cake.
You’re gonna love this one.
Amy
