Cook1 hr 15 mins
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves (or allspice)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar (firmly packed)
- 1 (15 1/2 ounce) can pumpkin (not pumpkin pie mix)
- 1 cup canola oil
- 1 tablespoon butter
- 1 ounce semisweet baking chocolate
- 1 dash salt
- 1⁄2 teaspoon vanilla extract
- 1 1⁄4 cups powdered sugar
- 2 tablespoons milk
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.