Vermont Spice Cake with Maple Cream Cheese Glaze
Servings 12
Ingredients
- 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
Instructions
- 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.