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
1 1/3 cups pumpkin butter
2 Tablespoons milk
1 cup chopped pecans
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.