Spiced Pumpkin Thanksgiving Cake

We have said it before and we will say it again: We love eating pumpkin products this time of year. With the Thanksgiving holiday around the corner, our minds are in overdrive thinking of ways to utilize this delicious gourd. Thanks to Real Simple, we have at least one idea on hand with their easy to make spiced pumpkin cake. Ready for the oven in just 20 minutes, this cake can serve a dinner party of 12. Read the recipe after the jump.

-1  cup or 2 sticks unsalted butter, at room temperature, plus more for the pan
-3  cups all-purpose flour, spooned and leveled, plus more for the pan
-5  tsp pumpkin pie spice
-1 1/2 tsp  baking powder
-3/4  tsp baking soda
-1/2  tsp kosher salt
-1 1/2  cups granulated sugar
-3 large eggs
-1 15-ounce can pumpkin puree (1 1⁄2 cups)
-1/2 cup whole milk
-1/4 cup molasses
-1 1/4 cups confectioners’ sugar
-2 tbsp fresh lemon juice

-Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
-In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
-Beat the butter and granulated sugar on medium-high until fluffy for two to three minutes using an electric mixer. Beat in the eggs one at a time. Beat in the pumpkin puree, milk and molasses.
-Reduce the mixer speed to low, and gradually add the flour mixture and mix until just combined. Be careful not to overmix.
-Pour the batter into the prepared pan and bake for 55 to 65 minutes. Test cake with a toothpick. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
-In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

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