Halloween party hosts may want to have a variety of treats on hand to satisfy the assortment of sweet tooths in attendance. Candy might be the first thing people think of on Halloween, but cakes and cookies can make for delicious treats as well. Borrowing from the flavors of the season, including pumpkin, cinnamon, and nutmeg, “Spiced Pumpkin Cake” from “Real Simple: Easy, Delicious Home Cooking (Time Home Entertainment)” from the editors of Real Simple can be a welcome addition to any Halloween spread.
Spice Pumpkin Cake
(Serves 12)
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour, spooned and leveled,
plus more for the pan - 5 teaspoons pumpkin pie spice
- 11⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 11⁄2 cups granulated sugar
- 3 large eggs
- 1 15-ounce can pumpkin puree
- 1⁄2 cup whole milk
- 1⁄4 cup molasses
- 11⁄4 cups confectioners’ sugar
- 2 tablespoons fresh lemon juice
- Heat oven to 350 F. Butter and flour a 12-cup bundt pan.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Using an electric mixer, beat the butter and granulated sugar on medium-high heat until fluffy, 2 to 3 minutes.
- One at a time, beat in the eggs.
- Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).
- Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
- Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
- Drizzle over the cake.
- Let set before serving.
Tip: This cake can be baked and glazed up to one day in advance. Store, covered at room temperature.
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