1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg (fresh is SO much better!)
1/4 tsp ground cloves
3/4 cup pumpkin puree
2 T heavy cream
1 1/2 tsp vanilla extract
8 T unsalted butter (1 stick or 1/2 cup)
1 1/2 cups sugar
2 eggs, slightly beaten
For the Glaze:
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup water
1/2 tsp fresh lemon juice
Have all ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350 degrees F. Grease and flour loaf pan; tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves; set aside.
In a small bowl, stir together the pumpkin puree, cream and vanilla; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the pumpkin mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan, spreading evenly. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the sugar, cinnamon, water and lemon juice and bring just to a simmer, about 2 minutes. Remove from the heat.
Tap the loaf pan gently on a work surface to loosen the cake. Set the rack over the pan, invert the pan onto the rack and lift off the pan. Place the rack over a sheet of waxed paper. Using a pastry brush, brush the warm cake with the glaze. let the cake cool completely, at least 2 hours, before serving.
Serves 8-10.
*Can also make in lined muffin pan, but reduce baking time. (around 25 minutes for 6 jumbo muffins)
Also, it is ok to not sift the dry ingredients, but do mix them together before adding to creamed mixture.
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