“A moist cake topped with a thick,buttery icing with a hint of maple syrup.”
3/4 cupbutter, softened
1 (15ounce) cans pumpkin
2 1/2 teaspoonsground cinnamon
1 1/2 teaspoonsground cloves
1cupchopped walnuts( I use pecans)
1 (5ounce) cans evaporated milk
1/4 cupmaple syrup( the real stuff,not just maple falovored)
Cream butter and sugar until fluffy.
Add pumpkin,eggs and vanilla,beat until smooth.
Combine dry ingredients in medium bowl.
Add one cup at a time to creamed mixture,stirring until well blended.
Stir in nuts and raisins.
Spoon into greased bundt pan.
Bake at 350 degrees for 55-65 minutesor until toothpick inserted in center comes out clean.
Cool in pan 10 minutes,then invert onto serving plate and cool completely.
For icing: melt butter in heavy medium saucepan over medium-high heat.
Stir in sugar,evaporated milk,and syrup.
Bring to boil,stirring constantly,boil 6 minutes.
Remove from heat and stir in vanilla.
Pour into medium bowl and cool 10 minutes.
Beat for 8-10 minutesor until thick and creamy.
Spread over top of cake.
“I maded this cake for a church pot-luck, and everyone loved this! This tasted great!I will add this recipe to my own family cookbook.I did not use the raisins, but I am sure that would be okay. Judy from Houston, TX”
“Made this for the office and it was a BIG HIT. The icing can be used on any autumnal baked goodie: pecan pie, pumpkin pie, brownies, or even apple pie!”