Friday, October 21, 2011
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1 15 oz can pumpkin (unsweetened)
1/2 teaspoon baking soda
3 1/4 cups all-purpose flour
1-2 tsp cinnamon depending on your pesonal preference
1/2 tsp ground ginger
1/4 tsp pumpkin pie spice
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and pumpkin and mix until incorporated. Sift the baking soda and flour together, mix in spices. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan I used a Bundt pan. Bake for 1 hour 20 minutes. While still warm, remove from pan and glaze with pumpkin icing(recipe below)
2 cups powdered sugar
2-3 Tablespoons or more Pumpkin spice flavored coffee creamer.
Mix to a glaze consistancy and drizzle over warm cake
this cake actually is moister and more flavorful the next day but is great warm too!