For the cake:
1½ cups sifted cake flour
1¼ tsp. baking soda
1¼ tsp. ground cinnamon
1¼ tsp. ground nutmeg
1 tsp. iodized salt
1½ cups sugar
1½ cups canned pumpkin
3 eggs
1/2 cup vegetable oil
1/3 cup cold water
For the icing:
1 cup powdered sugar
1 tsp. ground cinnamon
1 tsp. granulated sugar
1 Tbs. milk
For the cake:
Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick cooking spray.
Combine the flour, baking soda, cinnamon, nutmeg, and salt in a bowl, mix well, and set aside.
Combine the sugar and pumpkin in the bowl of a stand mixer with a paddle attachment and beat to blend together. Beat in the eggs one by one and scrape the bowl. Combine the oil and water in a pitcher. Beginning with the dry ingredients, alternate adding dry and wet ingredients on low speed. Scrape down the bowl to be sure all is well combined, then transfer the mixture to the Bundt pan.
Bake the cake for about one hour and 20 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a wire cooling rack and cool it in the pan.
For the icing:
Combine the ingredients, mix well, and pour onto the cooled Bundt cake.
Pies, Cakes, & S’more
3646 Hilton Dr., John’s Island
(843) 324-9206, piescakessmore.com
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