Skip to main content

Pumpkin Buttermilk Bundt Cake by Ashley

I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!!
Ingredients:

Cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla

1 1/4 cups granulated sugar
3 large eggs

Icing
2 Tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Directions:

Make the cake
Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in other bowl.


Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3-5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack (I just inverted the cake onto the round cardboard circle/cake stand). Cool 10 minutes more (I cooled completely).


Make icing
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Note: This can be made 3 days in advance and kept in an airtight container at room temperature.

Comments

Popular posts from this blog

Bulldog Brittle

Apparently this recipe has been around for a long time but until this past Christmas I have never eaten it----loved, loved, loved it!! As always my favorite recipe's are those that are delicious and easy, so here's another one. Donna Bulldog Brittle 8 whole graham crackers 1 cup of chopped pecans 1/2 cup (1 stick) margarine 1/2 cup (1 stick) butter 1/2 cup sugar This is so good and so inexpensive to make that you will probably want to double the recipe. Break crackers into fourths. Place on foiled lined cookie sheet pan, leaving space between crackers. Sprinkle chopped pecans over top of crackers. Melt margarine and butter in boiler. Add sugar, bring to a boil, stirring constantly. Boil exactly 2 minutes, pour over pecans and crackers. Bake at 350 for 10-12 minutes. DO NOT BROWN. Let cool and break into pieces.

Yummy Corn Casserole By: Lindsey

Hey ladies! Well, just wanted to let you in on a GREAT recipe that my mother-in-law shared with me. EVERYTIME I make it people go on and on about how much they love it. The other day, at a neighborhood block party(where I knew no one) someone called me the corn girl and asked everyone to give me a round of applause for the corn casserole that I made(and they did). Ha! So, definitely try this one. You will LOVE it! 1 8oz. cream cheese 1 can creamed corn 1 can whole kernel corn(drained) 1 box of jiffy corn bread mix 1 stick of butter Mix all the ingredients together(I would highly recommend using a mixer...not by hand). Spray a small pyrex dish(unless you double the recipe, then use a 9x13). Pour the mixture into the dish. Bake on 400 for 45 min-1 hour. Take out when it is a little brown.

Chicken Casserole By: Lindsey

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha! 3 sleeves Ritz Crackers 4 or 5 boneless chicken breast 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz sour cream 1 stick butter Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.