When we moved from Nova Scotia to California, we lost a box in the move. It was not just any box, it was my baking box. My cookie cutter collection, my cake pans, my grandmother’s cheesecake pan, my cookie press that I got for my first Christmas as a married couple. Lots of stuff that was sentimental as well as functional. One of the reasons that I started this website was to record our family recipes so that they would always be here; they are no threat to a moving truck. In a weird way, this food blog is a journal of our lives and I hope that my children will be happy that I created it for them.
Where am I going with this you ask? I had to replace my Bundt cake pan. It is one of those things that you do not use very often, so you do not really know that it is missing until you go looking for it. I have slowly been replacing the things that were lost and one day when I was in Target I decided that I needed a Bundt cake pan. Right then. I got it home and washed it and it was ready to go. I needed a recipe to make it in. The other thing that I aspire to be someday is to be one of those moms that always has a treat (like a Bundt cake) under a covered cake plate. The problem is that I do not have a covered cake plate and that the cake plate that I do have is always empty.
I had recently made Pumpkin Butter and wanted to use that and this cake was born. I found a recipe in a BHG magazine that used apple butter and this recipe is inspired from that one. This cake tasted even better the next day.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/2 cup room temperature butter
1 cup sugar
1 cup brown sugar
3 eggs
1 1/3 cups pumpkin butter
2 Tablespoons milk
1 cup chopped pecans
Icing:
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla
1-2 Tablespoons warm water
In a medium size bowl, whisk together the dry ingredients.
Cream together the butter and both sugars. Add the pumpkin butter, eggs, and milk.
Add the dry ingredients.
Mix the batter and add in the pecans.
Pour the batter into a Bundt or fluted cake pan coated with cooking spray.
Bake in a preheated 350 degree for 50 to 60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes. Turn out the cake onto a cooling rack for 15 minutes.
Meanwhile, make the icing. Whisk the butter, powdered sugar and vanilla together. Add 1-2 Tablespoons warm water until you get an icing with a drizzling consistency.
Drizzle the icing over the cake and let cool completely.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup room temperature butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 1/3 cups pumpkin butter
- 2 Tablespoons milk
- 1 cup chopped pecans
- Icing:
- 1 cup powdered sugar
- 1 Tablespoon melted butter
- 1 teaspoon vanilla
- 1-2 Tablespoons warm water
Instructions
- In a medium size bowl, whisk together the dry ingredients.
- Cream together the butter and both sugars. Add the pumpkin butter, eggs, and milk.
- Add the dry ingredients.
- Mix the batter and add in the pecans.
- Pour the batter into a Bundt or fluted cake pan coated with cooking spray.
- Bake in a preheated 350 degree for 50 to 60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes. Turn out the cake onto a cooling rack for 15 minutes.
- Meanwhile, make the icing. Whisk the butter, powdered sugar and vanilla together. Add 1-2 Tablespoons warm water until you get an icing with a drizzling consistency.
- Drizzle the icing over the cake and let cool completely.
I am Bree. I love to cook. Even more than I love to take pictures.
Well this looks completely delicious. Love the idea of using pumpkin butter in a cake – and that icing!? Yum yum yum!
The Blue-Eyed Bakers recently posted..Chocolate Peanut Butter Revel Bars
Looks delicious! Always looking for more pumpkin recipes. Yummy
me too! I love pumpkin more than anything.
[...] Pumpkin Butter Cake [...]
I absolutely love ANYTHING with pumpkin in it! Can’t wait to try it. I’m sorry about losing your things. I have definitely had that happen before and it’s no fun. Just wanted you to know that I made the Gouda in Puffed Pastry recipe last weekend and it was a big hit. I used smoked Gouda, because that’s what I had. Really good. Have a great day-
WOW! This looks awesome! Do you have a link to a “printer friendly” version of this recipe?
Thanks for sharing!
I need to check this, there should be a print friendly button at the bottom.
In case you didn’t realize a printer friendly is one that would not be 8 pages long and would not include the pictures of every step of making this cake. It would be the recipe only and give the option of 8″ x 11″ or recipe card size. It uses a lot of ink to print eight pages.
When you click on the print friendly button, there is an option to remove all of the images in the upper right hand corner. You can also click the text sections that you do not want included in the print.
Dear Bree,
I am an avid follower of your Blog, and I was so surprised to read that you used to live in Nova Scotia! I have lived in Halifax my whole life, and even though I am a “city girl” it’s still a small, relatively unheard of place by most standards. I’m sorry to hear about the loss of your Bundt cake pan – I lost my spring form pan given to me by my grandmother when I returned to the city after being away at college. It’s sad losing those things that tie us to our past. I’m glad to see that you’ve found a way to keep a beautiful record of your cooking adventures with your family.
Thank you for sharing your fantastic recipes and for inspiring creativity,
Maia
I love Halifax! We would go explore Halifax a lot and go to the farmers market. I really liked the grocery store Pete’s Frootique. Thank you for your sweet words Maia!
I need to break in my bundt pan and this look like the perfect recipe!
It is a good reason to dust off the bundt cake pan.
I’m making this now and I’m super excited to find a use for my Pumpkin Butter! But I’ve got a question (and I hope it won’t make a difference in the cake batter, since I’m already done preparing that) … but you’ve got 2 tbs milk listed in the ingredients, but it’s nowhere to be listed in the steps of making the cake. Where exactly is the milk supposed to go?
I had to look, it goes in with the eggs. I showed it in the picture, but forgot to add it to the recipe. thanks for letting me know.
Wow… I am so excited I had made pumpkin butter yesterday and had a bit left that I hadn’t put into a jar that I needed to use up–I am fortunate to have googled upon your website. I love the idea of documenting your recipes for your children and am also sad to hear that you lost your special “baking box”. I can commiserate as my husband packed up all of my cookbooks one day a few years ago when we had planned to move. Well we are still in the same house and my cookbooks?? somewhere in the basement.. not quite missing but.. anyhow thanks for the recipe the cake is in the oven I figure it was serendipity that I had all the ingredients on hand.. the batter tasted AMAZING..happy baking.
I am glad that you liked it Leslie and I hope that you find your cookbooks.
Would I be able to make this without a bundt cake pan?
We have a LOT of pumpkin butter and I wanted a recipe that I could use it in…then I found this! The cake looks SOOO good, but unfortunately, I don’t have a bundt pan.
Yes, but you will need to adjust the baking time.
This was an AMAZING cake, made it last weekend and what a huge hit!! Thanks for sharing
I am glad that you liked it Brooke!
How do you make pumpkin butter?
http://bakedbree.com/slow-cooker-pumpkin-butter