Pumpkin Spice Cake with Maple Icing |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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A moist cake topped with a thick,buttery icing with a hint of maple syrup. Ingredients:
3/4 cup butter, softened |
2 cups sugar |
1 (15 ounce) can pumpkin |
4 eggs |
1 teaspoon vanilla |
3 cups flour |
2 1/2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1 1/2 teaspoons ground cloves |
1/2 teaspoon salt |
1 cup chopped walnuts (i use pecans) |
1 cup raisins |
1/2 cup butter |
1 cup sugar |
1 (5 ounce) can evaporated milk |
1/4 cup maple syrup (the real stuff,not just maple falovored) |
1/4 teaspoon vanilla |
Directions:
1. Cream butter and sugar until fluffy.
2. Add pumpkin,eggs and vanilla,beat until smooth.
3. Combine dry ingredients in medium bowl.
4. Add one cup at a time to creamed mixture,stirring until well blended.
5. Stir in nuts and raisins.
6. Spoon into greased bundt pan.
7. Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan 10 minutes,then invert onto serving plate and cool completely.
9. For icing: melt butter in heavy medium saucepan over medium-high heat.
10. Stir in sugar,evaporated milk,and syrup.
11. Bring to boil,stirring constantly,boil 6 minutes.
12. Remove from heat and stir in vanilla.
13. Pour into medium bowl and cool 10 minutes.
14. Beat for 8-10 minutes or until thick and creamy.
15. Spread over top of cake.
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