I do not bake much (because I would eat it all, by myself). Thanksgiving and Christmas are the exception, and sometimes birthdays. Because of our family situation, we always have at least two Thanksgiving dinners and two Christmas dinners. These dinners with my side of the family positively must include my mother’s perfect pumpkin pie (Grandma’s recipe). But my husband’s side of the family — and our kids — are not too crazy about pumpkin pie, so I look for different desserts to serve for them.
Last Christmas, I made this out of the world cake from Tracey’s Culinary Adventures. It was so EASY…even for me, the non-baker. Yet it looks so elegant and difficult (a definite “Wow!” from the dinner guests). And it tastes like HEAVEN! Best of all…if features BOURBON…a favorite here at The Taste Place! The kids and in-laws loved it. This is definitely a keeper.
This cake is quite rich, so everyone (except me) at very slim slices. But into 12 equal slices for larger servings, or into 24 equal slices for smaller servings (you can always go back for more!). And those slim slices are only 4 Weight Watchers PointsPlus…which means even your weight-conscious guests can enjoy.
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon salt
- 1¼ cups canned pumpkin puree
- ¾ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (12 tablespoons) unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 3 large eggs, at room temperature
- 3 oz cream cheese, at room temperature (I used reduced fat)
- 4 teaspoons bourbon
- 1½ cups confectioners' sugar
- chopped and toasted pecans (optional)
- Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Whisk the pumpkin, buttermilk and vanilla together in a large measuring cup. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, and beat until combined, stopping to scrape down the sides of the bowl as necessary. With the mixer on low speed, add the dry ingredients and pumpkin mixture alternately, beginning and ending with the dry ingredients, just until combined.
- Transfer the batter to the prepared bundt pan. Bake for 45-50 minutes (closer to 30 if you're doing a mini in a 6-cup pan), or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out and allow to cool completely on the rack.
- To make the glaze: Beat the cream cheese and bourbon on medium speed until smooth and fluffy. Gradually add the confectioners' sugar until completely incorporated. The glaze should be thick, but you can adjust the consistency as desired - thin with milk or more bourbon and thicken by adding additional sugar. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Garnish with chopped pecans, if using. Let the glaze set before serving the cake.
