02 November 2009

Kickoff to the holiday season!

When November arrives it's like we all get an excuse to start eating more, testing recipes and generally ogling foodie magazines.

First Thanksgiving and then Christmas, it's two months of kitchen fun. But along with all that fun can be some overwhelming tasks. Like what to do when you invite 10 people over and you have place settings for eight. And what about coordinating an entire day of cooking. And what, when you're expected to make a huge mid-day meal, do you really have to do breakfast, too?

In the next several weeks, I'll be posting my usual weekly recipe, but check back throughout the week to find additional tips on everything from baking to setting the table.

And in the spirit of the season of pumpkin, I'm giving a nod to a recipe I posted two years ago. It's an excellent pumpkin cake that is a must-have in your holiday repertoire.

Pumpkin Spice Bundt Cake with Buttermilk Icing, epicurious.com

For cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Special equipment: a 10-inch nonstick bundt pan (3 qt)


Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cooks' note:
Cake can be made 3 days ahead and kept in an airtight container at room temperature.

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