Shelly’s Pumpkin Cake
Makes 1 cake, serving about 10
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 ounces) pumpkin puree
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/3 cup pecan pieces
1, 9-10 inch bundt pan
In a large bowl, whisk the eggs by hand with the sugar until the mixture is well combined and the sugar has begun to dissolve. Whisk in the oil and then the pumpkin puree.
In another bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Using the whisk, stir the flour mixture into the pumpkin mixture until everything is well combined.
Pour the batter into the prepared pan. Bake the cake until a bamboo skewer inserted in the middle comes out clean, 55 to 60 minutes. Let cool completely in the pan.
To remove the cake from the pan, invert it and gently tap one side against the counter, letting the cake gently fall out of the pan onto a platter or piece of parchment paper. Transfer the cake to a platter or plate.
Using a narrow metal spatula, or a table knife, spread the glazeover the top of the cake and down the sides a little, leaving a portion of the cake exposed at the bottom. Sprinkle the top of the cake with the pecan pieces. Cut into wedges for serving.
Cream Cheese Glaze
8 ounces cream cheese, at room temperature
3 cups confectioners’ sugar
2 teaspoons pure vanilla extract
Preheat the oven to 350°F. Grease a bundt pan with nonstick cooking spray or butter.
Using the stand mixer or a handheld mixer and medium bowl, on medium speed, beat the cream cheese until smooth. Add the sugar and vanilla extract and mix in thoroughly.