Best Pumpkin Cake Ever

 

It's pumpkin time!  I love pumpkins!  I love looking at them, and decorating with them, and carving them.  I love collecting different kinds of pumpkins for display on my porch or under my mailbox.  Pumpkins are one of my very favorite things about autumn!
That said, I hate pumpkin pie.  I just do.  My mother always served one at Thanksgiving.  She didn't make it, necessarily, she just served it.  I tried it...once.  That taste was enough to curtail any willingness I might have had to try anything else made from pumpkin until one of the best cooks I know, Angela Best, insisted I try this cake.
That was at least fifteen years ago.  Since that first taste, this cake has become a staple at my house during the holidays.  Heavily spiced, this is a dense, extremely moist cake due to the butter/sugar drenching it gets right out of the oven.  This recipe will make two 1 1/2 pound loaves.  For Christmas, I like to make smaller loaves for gift giving.

What's In It:

3 c. sugar
1 c. butter
3 eggs
1 can pumpkin pie filling
1 tsp. vanilla (no imitation)
3 c. unbleached flour
2 tsp. baking powder
1 tsp. each:  salt, baking soda, nutmeg, cloves, and cinnamon
3/4 c. sugar
1/4 c. water
1/2 c. butter

How To Make It:

Preheat oven to 325 degrees.
Grease and flour 2 large or 4 small loaf pans.
Sift dry ingredients together into medium sized bowl.  Set aside.
In large bowl, cream 3 c. sugar, 1 c. butter,  and 3 eggs.  Stir in pumpkin pie filling and 1 tsp. vanilla. 
Add dry ingredients, mixing well.
Pour batter into prepared pans.
Bake at 325 degrees for 1 hour and 25 minutes.

On stovetop, heat 3/4 c. sugar and 1/2 c. butter with 1/4 c. water just until butter and sugar are melted.
Pour over hot loaves while still in pan.  Cool until glaze forms on top of loaves (about 15 minutes) before removing from pan. 






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