My Personal Recipes

Donnell's Orange Pumpkin Spice Cake

Serving: Serves 10 to 12.

Ingredients

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
" 1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 cup buttermilk
1/2 cup canned pumpkin

Directions
1. Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
4. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

Ingredient for Glaze

Serving: Makes enough for one 10-inch cake.
3 tablespoons freshly squeezed orange juice
1 ½ cups confectioners' sugar
2 teaspoons freshly grated orange zest

Directions

1. In a medium bowl, stir together the juice, zest, and sugar until thick and shiny.