How to make it

  • Heat the oven to 350 degrees.
  • Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
  • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes.
  • Add eggs, and beat until combined.
  • Add pumpkin puree and milk; beat until combined.
  • Add reserved flour mixture; beat on low speed until just combined.
  • Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes.
  • Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
  • Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with pecan halves.
  • Icing:
  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes.
  • Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
  • Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable.
  • Let cool 5 minutes. Use immediately.

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