Betty wallace's pumpkin cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bisquick baking mix |
| 1 | cup | Sugar |
| 1 | cup | Brown sugar; packed |
| ¼ | cup | Butter or margarine |
| 4 | Eggs | |
| 1 | Pumpkin | |
| ¼ | cup | Milk |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Nutmeg |
| ⅓ | cup | Butter |
| 2 | cups | Powdered sugar |
| 1½ | teaspoon | Vanilla extract |
| 2 | tablespoons | Hot water; can use up to 6 tbsp. |
Directions
BROWN BUTTER GLAZE
Heat oven to 350F. Grease and flour a 12-cup Bundt cake pan. Beat all ingredients except Brown Butter Glaze in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on med.
speed, scraping bowl occasionally, for three min. Spread batter in pan. Bake until wooden pick inserted in center comes out clean, about 50 min. Cool 10 min. Remove from pan. Cool completely.
Drizzle with Brown Butter Glaze.
BROWN BUTTER GLAZE: Heat butter over med. heat until delicate brown.
Real butter works best for this; margarine is Ok, but butter substitutes are not. Blend in powdered sugar and vanilla. Stir in enough hot water to make proper consistency for drizzling over cake (usually only 2-3 tbsps.).
Formatted by Sarah Gruenwald 10-23-97 sitm@...
Contributor: The News-Enterprise, Elizabethtown, Ky. 10-23-97