PREHEAT OVEN TO 350; BUTTER AND FLOUR A 12 CUP BUNDT PAN
In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
Using a mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined -- DO NOT OVERMIX.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire race to cool completely.
In a bowl, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake. Let set before serving.
TIP: The cake can be baked and glazed up to 1 day in advance. Store covered at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 217 (47%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 234.1mg||72 %|
|Sodium 1303.1mg||45 %|
|Potassium 222.2mg||6 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 55.7g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 457
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