This is my Pumpkin Spice cake, it's a modified version of a recipe from the America's Test Kitchen Cookbook. Sorry about the impreciseness of the icing/glaze measurements, I did come up with that myself, and I never measure it, so I had to guess.
Cake:
2 cups plain flour
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger
1/2 tsp salt
1 (15oz) can of pumpkin
1 cup sugar
250g butter, melted
2 large eggs
2 tsp vanilla
Icing:
1 cup powdered sugar
skim milk
1 tsp vanilla
1/2 tsp cinnamon
Chopped Wanuts for the top (as many as desired)
Preheat oven to 350 degrees F/180 degrees C. Spray cake pan with nonstick spray (I find a metal one gives better results than glass). Whisk dry ingredients (except sugar) in a bowl, while combining sugar and moist ingredients in a separate bowl. Whip moist ingredients until frothy, and then fold into dry ingredients with a rubber spatula. Stir until just combined, and then pour/spoon into cake pan. Bake until a knife inserted comes out with only crumbs attached, about 45 minutes. While the cake is baking, make the icing and chop the walnuts. For icing, put sugar into a mixing bowl. Add vanilla and cinnamon and stir. Thereafter, add milk a teaspoon at a time, stirring after each spoonful until icing/glaze is the desired consistency. Spread or pour over finished cake while still warm and sprinkle chopped walnuts onto icing (it acts as a cement to hold the nuts in place). Allow to cool before serving, or if you can't wait, eat it warm!
