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1
Preheat the oven to 350F.
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2
Grease and flour a large bundt pan.
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3
I use softened unsalted butter and a pastry brush to slather an ample amount in all the nooks and crannies.
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4
Always tap out any excess flour.
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5
Put the first ten ingredients (no flour) in a large mixing bowl.
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6
Mix well with a whisk.
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7
This is what I call a slough.
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8
Add the flour and stir with a wooden spoon just until mixed.
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9
Do not over mix.
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10
Transfer batter to prepared bundt pan using a rubber spatula/spoon.
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11
Tap pan on counter to ensure there are no air pockets.
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12
Place cake on center rack of oven to bake 55-60 minutes.
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13
Cake will test with a pick.
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14
Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack.
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15
Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon.
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16
Frost the cooled cake with the frosting using a butter knife.
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17
Sprinkle a little pumpkin pie spice on top of cake for decoration.
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18
Keeps at room temp on a cake plate with a dome.
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19
Note: If you wish, you can add up to one cup nuts to the cake batter.
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20
Add them when you add the flour.
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21
Walnuts would be my choice here.
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22
If you have a convection oven reduce temp to 325 and bake the same amount of time.
