Although fall hasn't quite reached our area, it sure felt like it over the weekend, with the temperature dropping from the 80's into the 50's. And the rain! It was really wonderful, and as anyone who knows me knows, rainy weather puts me into a baking mood!
My mother brought me my annual "fall love present" last week, and I was ecstatic with it, as usual. (Yes, I realize most of you hadn't heard of a fall love present, but neither had I until my mom started showing up on my porch with them each year.) This year her gift was triple-fold: a bottle of hand soap in Creamy Pumpkin from Bath and Body Works; a Yankee candle in Be Thankful; and Yankee's new cookbook: The Yankee Candle Favorites Cookbook.
What a way to kick off the fall season, wouldn't you say?? :)
When the gloomy weather arrived this past weekend, I decided to put my new love cookbook to use and bake something to go with my coffee - and if I was lucky, maybe Mike or one of the girls would like what I chose, too. (They're more into rick, chocolaty desserts, while I prefer the spiced ones.) So I decided on the Pumpkin Bundt Cake with Vanilla Icing.
I wasn't disappointed. :) Here it is, straight from the Yankee Candle Favorites Cookbook!
PUMPKIN BUNDT CAKE WITH VANILLA ICING
2 1/2 c. all-purpose flour
2 1/4 c. sugar
1 1/4 tsp salt
1 1/2 tsp baking soda
3/4 tsp ground nutmeg
1 tsp ground cinnamon
3 large eggs
1 (15 oz.) can pumpkin pie filling
3/4 c. vegetable oil
1/2 c. water
2 1/2 c. powdered sugar
2 Tbsp unsalted butter, room temperature
2 Tbsp. maple syrup
1 tsp pure vanilla extract
(ETA: the recipe did not include milk in the icing portion, which meant it was impossible to "drizzle." I added milk, 1 T. at a time, until I got the desired consistency. I suppose you could try adding more maple syrup as well, if you were so inclined!)
1. Preheat oven to 350 degrees. Grease and flour Bundt pan or coat with non-stick cooking spray.
2. In large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, and cinnamon. Set aside.
3. In another large bowl, beat eggs. Add pumpkin, oil, and water, and beat until smooth.
4. Combine flour and pumpkin mixtures thoroughly, until smooth.
5. Pour mixture into prepared Bundt pan, and bake approximately 60 minutes, or until toothpick inserted near center comes out clean.
6. Let cool on rack 10 minutes, then turn upside down to remove from pan, and cool completely.
7. To make vanilla icing, combine powdered sugar, butter, maple syrup, and vanilla until smooth. (ETA: Don't forget the part about the milk or maple syrup!) Drizzle over cake. Serves 12-16.
What a wonderful aroma that fills the house when this is baking! And when that wears off, you should definitely have a Be Thankful candle on hand. ;)
Thank you, Mom!!