PUMPKIN SPICE CAKE

Pumpkin Spice Cake image

Provided by Food Network

Categories dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

Steps:

Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.