The holidays are just around the corner and this pumpkin spice cake is delicious served as an evening dessert, mid-morning snack, or as a breakfast coffee cake. This cake would be great brought to fall pot-lucks or church suppers.
1 cup dark raisins
½ cup bourbon, whiskey or water
3 eggs, room temperature
1 ½ cups sugar
½ cup vegetable oil
½ cup buttermilk
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon each cinnamon, nutmeg, ground cloves and allspice
½ teaspoon salt
1 cup pumpkin puree
1 cup toasted pecans or walnuts
Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray with flour. In a small bowl pour bourbon or water and add raisins. Set aside for a few minutes. In a large mixing bowl mix the eggs, sugar, oil, buttermilk. Add flour, baking powder, baking soda, spices, salt and vanilla. Mix well again.
Add the pumpkin and mix well one more time. Fold in nuts and soaked raisins, including any leftover bourbon or water. Pour into prepared bundt pan and bake in preheated 350 degree F. oven for 45 – 50 minutes. Let cake cool 20 to 25 minutes before removing from pan. This cake is wonderful without frosting. However, if you want to frost this cake, use the recipe below.
Pumpkin Cream Cheese Frosting
½ stick or 4 tablespoons butter or margarine, softened
4 ounces cream cheese, softened
1 ½ cups powdered sugar
½ teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
¼ cup pumpkin puree
1 teaspoon bourbon, whiskey or vanilla extract
2 Tablespoons milk
1 cup toasted pecans or walnuts, divided, optional
In a large bowl, mix all ingredients reserving ½ cup toasted pecans or walnuts, if using, together with mixer. Pour over cake so that it drips down the sides. You don’t have to ice the entire cake unless you want to; I usually don’t. Note: If you want a thinner frosting, add more milk. For a thicker frosting, add more powdered sugar until you reach the desired consistency.
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