Wednesday, October 22, 2014

Orange Pumpkin Spice Cake

Those of that follow me know I have many passions in life at the moment. One is quilting. Two is Baking and three is my beloved family, Mike, the dogs and my parents.

Mike has been invited to attnd a Night of Remembrance tonight with his sister in law and nephews to honor his late brother. Lori is doing a great job of raising those two beautiful boys as a single parent. I promised her I would bake a cake for him to bring with him to share with the group at the event tonight.

So this morning after wrapping two clothes lines with fabric for coasters, I started to bake. Today's cake will be an Orange Pumpkin Spice Cake.



The ingredients are as follows:
1 boxed Spice Cake Mix with pudding in the mix.
1/2 cup water
1/2 cup orange juice
1/3 cup oil
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tbsp orange extract
1/4 cup almond meal Plus 2 tsp to coat pan
1/3 cup pumpkin purée
3 whole eggs
1/2 cup raisins

Preheat the oven to 325 degrees F. Grease an 10-12 cup BUNDT pan. Sprinkle with almond meal to lightly coat the inside of the pan.

In a large mixing bowl, blend all ingredients. Mix 2 minutes on medium speed, scraping the bowl as needed. Pour into your prepared pan. Bake at 325 degrees F for 65-70 minutes or until toothpick tester comes out clean. Cool 10 minutes on rack. Invert onto serving platter; cool completely on rack. If desired, drizzle with orange glaze (recipe follows).

Orange Glaze
2 cups sifted powdered sugar
1 TBSP softened butter
2-4 TBSP orange juice
1-2 tsp grated orange zest
In medium bowl, mix sugar and butter. Gradually add OJ until desired consistency is reached. Stir in orange zest. Drizzle over completely cooled cake.



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