Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

from southernliving.com
Dessert

Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grand finale dessert. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party.

Ingredients

  • 1 cupsalted butter, softened
  • 1 cupgranulated sugar
  • 1 cuppacked light brown sugar
  • 4 largeeggs
  • 1 ½ cupscanned pumpkin
  • 2 teaspoonsvanilla extract
  • 3 cupsall-purpose flour, plus more for pan
  • 1 tablespoonbaking powder
  • 1 ½ teaspoonspumpkin pie spice
  • ½ teaspoonbaking soda
  • ½ teaspoonsalt
  • 1 cupwhole buttermilk
  • 1 cupchopped toasted pecans
  • shortening
  • ¼ cupgranulated sugar
  • ¼ teaspoonpumpkin pie spice
  • salt
  • 1 cuproughly chopped pecans
  • 1 cuppacked light brown sugar
  • ⅓ cupheavy cream
  • ¼ cupsalted butter
  • 1 cuppowdered sugar
  • 1 teaspoonvanilla extract

Directions

  1. 1

    Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy.

  2. 2

    Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.

  3. 3

    Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt.

  4. 4

    Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans.

  5. 5

    Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.

  6. 6

    Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour.

  7. 7

    Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.

  8. 8

    Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.

  9. 9

    Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.