[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_image align=”center” link=”https://www.bv.bm/wp-content/uploads/2018/10/Pumpkin-cake.jpg” animation_delay=”0″]3129|https://www.bv.bm/wp-content/uploads/2018/10/Pumpkin-cake.jpg|full[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Recipe description. Mouse over and click the pencil to add copy.
[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]1 cup butter, softened
1 3/4 cup packed brown sugar
3 eggs
1 tbsp vanilla extract
1 1/2 cups pure canned pumpkin
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp ground ginger, salt
1/2 tsp ground cardamom
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 cup cold strong tea
GLAZE
1 cup icing sugar
3 tbsp milk
1/2 tsp vanilla extract
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
Preheat oven to 350°F. Grease a 10” Bundt® pan.
Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.
