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Spiced pumpkin cake
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| 1 cup | butter room temp plus more for the pan |
| 3 cups | flour plus more for the pan |
| 5 tsp | pumpkin pie spice |
| 1 1/2 tsp | baking powder |
| 3/4 tsp | baking soda |
| 1/2 tsp | salt |
| 1 1/2 cups | sugar |
| 3 | eggs |
| 1-15 ounce can | pumpkin about 1 1/2 cups |
| 1/2 cup | whole milk |
| 1/4 cup | molasses |
| 1 1/4 | icing sugar |
| 2 tbsp | lemon juice |
1. Heat oven to 350 and butter and flour a 12 cup bunds pan.
2. In a bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
3. Using an electric mixer beat butter and sugar on med-high until fluffy 2-3 min. Beat in eggs one at a time. Beat in pumpkin purée, milk and molasses. Reduce the mixer speed to low gradually add the flour mixture and mix until just combined.
4. Pour batter into prepared pan and bake until a toothpick comes out clean. 55 to 65 min. Let cool in pan for 30 min. Then invert on wire rack to cool completely.
5. In a bowl whisk icing sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.
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