Make Ahead Pumpkin Cake
Need a fall dessert that everyone will love?
How about one that you can make days ahead of time?
We can all use one of those recipes around the holidays, right?
Well, look no further.
Don't serve this cake the day you bake it.
It's good the second day but
the third day is worth waiting for.
I know it's sounds strange but it only gets better with time.
The trick will be keeping it around until it's at it's best.
2 sticks butter, softened
2 3/4 cups sugar
3 cups flour
1 can pumpkin
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon cloves
1 cup pecans, chopped
Preheat oven to 350 degrees. Prepare bundt pan with shortening and flour. Mix dry ingredients. Add the rest mixing well. Pour in pan, top with nuts. (They will end up on the bottom) Bake 1 hour & 10 minutes or until toothpick comes out clean. Cool for 10 minutes, Turn out on cake plate. When completely cooled, cover with cake plate cover or saran wrap. Then don't touch it for 2 days.
Optional Icing: glaze with powdered sugar mixed with a tiny bit of milk. Glazing tip: I put the cake on a wire cookie sheet in the sink and pour icing all over cake. Extra goes into the sink and washes away. Transfer back to cake plate.
Teach us to number our days aright,
that we may gain a heart of wisdom.