Pumpkin Spice Cake

I love anything with pumpkin in it, and hey, if it looks like a pumpkin that’s just a bonus.

Here is a pumpkin spice layer cake covered with fondant, just in time for Thanksgiving.

The recipe below is for ONE bundt cake.  What you see pictured below is TWO bundt cakes put together.

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1 1/4 cups (270 grams) light brown sugar

2 large eggs

1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)

1 teaspoon pure vanilla extract

2 cups (200 grams) sifted cake flour

1/4 teaspoon baking powder

1 teaspoon (5 grams)  baking soda

1/2 teaspoon salt

1/2  teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup (120 ml) buttermilk, room temperature

***

Note:  To make your own buttermilk

combine 1/2 cup (120 ml) of milk with 1/2 tablespoon

vinegar or lemon juice.  Stir and let stand for 10 minutes before using.

Make sure you use Pumpkin Puree, not pumpkin pie filling.

Preparation:

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes).  Add the  eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.  Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.  Pour into prepared bundt pan. 
Bake at 350  for approximately 30 -35 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove cake from pan.  Cool completely.

***Remember if you want the pumpkin cake pictured here you’ll need two of these cakes.

For this particular cake, I made the second cake french vanilla, so that there would be two different layers, but you can chose to make your layers both pumpkin spice.

Slice each cake across the top to even them out.

Place one rounded end on the bottom, and the rounded end of your top cake facing up. Frost between layers.

Crumb coat your cake, (cover entire cake with butter cream icing to fill cracks and make fondant adhere).  Place in refrigerator for half hour.

Colour and roll out your fondant and apply to cake. 

From here, you’ll decorate whatever way you wish!

For the stem, I used a couple of cake balls I had left from a previous recipe and covered them with green fondant. You can use an ice cream cone,  a granola bar, rice krispie treats, whatever you have on hand and cover with fondant.

Enjoy !