Thanksgiving Dessert-Spicy Pumpkin Cake

Ok, Ok, I know everyone thinks that there is supposed to be Pumpkin Pie for Thanksgiving Dessert-Spicy Pumpkin Cake will blow your socks off. Aside from this, I now have data to support since buying our Asheville Bed and Breakfast that more than a few people do not like Pumpkin Pie.
This can be prepped two days before Thanksgiving to assist in preserving your Thanksgiving sanity. We all need that.

Spicy Pumpkin Cake Heat oven to 350 degrees Bake in Bundt Pan
Grease with butter and flour. Shake off excess. 1

1 cup unsalted butter
3 cups all purpose flour
5 tsp. Pumpkin Pie Spice
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 cups of granulated white sugar
3 large eggs
1 15 oz. can of pumpkin. Not pumpkin pie filling
1/2 cup whole milk
1/4 cup molasses

In a bowl whisk together all dry ingredients. In a large mixing bowl, cream together butter and sugar for about 3 mins. until nice and fluffy.
Next, with eggs at room temperature beat in one at a time. Add pumpkin puree, milk and molasses. (mix may look curdled, it’s fine)
Add the dry mix slowly to the butter mixture mixing only enough to combine. Do not overmix.

Pour batter into buttered pan baking at 350 degrees. May reduce temp just a bit if top is getting too brown and cake not done.
Bake between 55-65 minutes taking care to watch the top for getting too brown too fast.
Do not try to take out of pan immediately. Cool on rack for at least 30 mins. before inverting to cool completely.

Serve with Creme Fraiche:

1 cup whipping cream
2 T. Buttermilk

Combine both ingredients in a glass container. Cover and let stand at room temp (not above 70 degrees) for 8-24 hours until thickened. Stir well and refrigerate. Can be used for up to 10 days.

Bon Appetit! Other recipes can be found at our Asheville North Carolina Bed and Breakfast Inn Recipe Page.

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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