3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pureed pumpkin
Canned or fresh
1 c Oil
Glaze:
1 tb Butter
1 oz Unsweetened chocolate
1 ds Salt
1/2 ts Vanilla
1-1/4 c Powdered sugar
2 tb Milk; or as needed
THE CAKE: Sift the flour, baking powder, soda, pumpkin pie
spice and salt together; set aside. Beat the eggs until
flothy; add the sugars. Beat until very thick. Stir in the
pumpkin and oil, until smooth. Blend flour mixture
thoroughly into the creamed mixture. Pour into a greased
and floured 10" tube pan. Bake in preheated 350 oven for
about one hour or until cake tester inserted near the
center comes out clean. Cool for 10 minutes before removing
from the pan. Cool completely on a wire rack. Drizzle the
glaze over the cake.
THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a
small saucepan over low heat; stir in salt and vanilla. Add
the confectioners' sugar with enough milk to make the glaze
thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the
freezer.
