Even if you have only ever spent a few minutes on my blog, it is pretty clear I LOVE spice cakes. But this cake. This Vermont Spice cake is the quintessential fall dessert. There’s just something about this combination of pumpkin, warm Fall spices and thick, maple cream cheese glaze dripping down the side of the cake I can not get enough of. I absolutely love this dessert. Don’t let the simplicity of this cake fool you. The end result is a rich velvety cake that is more reminiscent of pound cake, than your typical spice cake. This is a dessert worthy cake. In fact, I fully plan on making it again for Thanksgiving dessert. The original recipe, which happens to be an old Land O’ Lakes recipe included a thick maple cream cheese frosting. Because the cake is already so rich, I switched it up and went with a similar glaze. I thought it was perfection, some other members of my household let it be known they would more enjoy a thickly frosted cake, as they were shoveling the cake into their mouths! I am pretty sure you can’t go wrong with either.
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup butter
- 3 eggs
- 1 1/2 cups pumpkin
- 1/2 cup evaporated milk
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 1 1/2 cups powdered sugar
- 3 tablespoons butter or margarine, softened
- 1 1/2 ounces cream cheese (half of 3-ounce package), softened
- 3 to 4 tablespoons maple syrup
- Heat oven to 325°F. Grease and flour a bundt pan . Set aside.
- Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in small bowl.
- Combine sugar and 3/4 cup butter in large bowl. Beat at high speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed. Reduce speed to low; gradually add flour mixture, beating well after each addition.
- Spread batter evenly into prepared pans. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Maple Cream Cheese Glaze
- Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down side of cake.
- Garnish with nuts, if desired.