Wednesday, October 10, 2018

Pumpkin Cake with White Chocolate Chips, Dried Cranberries and Pumpkin Spice Glaze

If I was asked to recommend only one, from scratch, pumpkin cake recipe, this would be it folks! This Pumpkin Cake with White Chocolate Chips, Dried Cranberries and Pumpkin Spice Glaze is not overly sweet and very nicely spiced. I love the addition of white chocolate chips and the cranberries make it seasonal right through New Year's Day. My crew gave this a big thumbs up and their only suggestion was to make a cream cheese frosting instead of the glaze-not a bad idea either! I'm glad this was a smaller cake... It was dangerous to have around the house:@)

 This is a 6 cup (half bundt pan) recipe. It was scaled down so it could be made in a pressure cooker if desired HERE
I did make one in the PC the same day and have to say, cakes ~really~ benefit from baking in the oven.
The oven rise is amazing, the PC cake was very dense. 
I haven't tried this in a loaf pan yet, but look forward to trying it soon.
I used an inexpensive white chip... Yea, don't do that... I recommend Ghiradelli for the best results.
Don't hesitate to whip up this tasty little cake folks, I think you'll be glad you did:@)

Pumpkin Cake with White Chocolate Chips, Cranberries and Pumpkin Spice Glaze
-adapted from Barbara Bakes
1 1/2 C A/P flour
1/2 tsp pumpkin pie spice
3/4 tsp cinnamon
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C butter, softened
3/4-1 C sugar-I used 3/4, add more if desired, you know your crowd...
2 eggs
1 C pumpkin puree
1/3 C white chocolate chips
1/3 C dried cranberries
  1. Mix first 6 ingredients and set aside.
  2. Cream butter and sugar.
  3. Add eggs, mix well. Add pumpkin, mix well.
  4. Add dry to wet and mix until just incorporated. Fold in chips and cranberries.
  5. Spread batter (it will be thick) into well sprayed 6 C bundt pan.
  6. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
  7. Remove from oven and let sit in pan for 10 minutes.
  8. Turn cake out onto rack and cool completely.
 Glaze:
1/4 C powdered sugar
1/4 tsp pumpkin pie spice
2-3 tsp Half and Half (or milk), or as much as needed for desired consistency.
~Mix well, drizzle over cooled cake.

Enjoy pumpkin season and have a happy day:@)

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9 comments:

  1. Oh, Lynn, this cake looks so good filled with those wonderful autumn flavors! Thanks for sharing :)

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  2. Mmmmmm this sounds like another great recipe for me to make and to use my seasonal Nordic Ware pan. Thanks for sharing, Lynn, and for the tip on making a cream cheese frosting.

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  3. I love bundt cakes Lynn and this sounds like a great fall one!
    Have a great week and weekend ahead!

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  4. This does sound wonderful and looks so moist too! I think the cream cheese frosting would be delicious too :)

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  5. The cake looks delicious! I wonder how it would taste with that beautiful maple glaze I see on your left sidebar!

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  6. Boy, does this look moist and delicious!

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  7. Delicious Lynn! I have a 6 cup bundt pan I need to dust off and use and this looks a great recipe!

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  8. This is a perfect cake for the season, it sure looks moist and I love the combination! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
    Miz Helen

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  9. This looks and sounds very delicious!! Thanks for sharing with SYC.
    hugs,
    Jann

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Thanks for stopping by!

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