only I’m not an ex-con. yet.
The mama-in-law-to-be has agreed that I will bring dessert for next week’s Thanksgiving festivities. I have been racking my brain for a treat sure to impress the Babbs clan. I have arrived at:
Pumpkin Spice Bundt Cake (from Family Circle 11/29/2008) ***I am so domestic***
2 1/4 cups cake flour
2 tsp. pumpkin pie spice
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 cup solid-packed pumpkin puree
1 tsp. vanilla extract
1 cup milk
1 cup dried cranberries, chopped
1. Heat oven to 350. Butter and flour 12-cup bundt pan. Set aside.
2. In a large bowl, whisk together flour, pumpkin spice, baking powder, soda, and salt. Set aside.
3. beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.
4. On low speed, beat flour mixture in three additions, alternating with milk. Beat 2 minutes on medium high. Fold in cranberries. Spoon into pan.
5. Bake at 350 for 55 minutes or until a toothpick comes out clean. Cool in pan 20 minutes. Run a knife around the edge of the pan; turn out.
Though the recipe has a lemon glaze (which has a TON of sugar), I think a cream cheese icing would do nicely.
Cream Cheese Frosting
4 oz. cream cheese (plain) softened
1/4 cup butter, softened
1 tsp. vanilla extract
2 1/2 cups powdered sugar
1. In large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.
yum…
Here Comes the Bride! 