Preheat 180c/350° F
Grease and flour 12-cup Bundt pan.
- 3 cups flour
- 1 tablespoon cinnamon
- pinch of allspice
2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup butter
- 4 large eggs
- 1 cup canned Pumpkin
- 8 oz Sour cream
- 2 teaspoons vanilla
In a mixer or Kitchenaid:
In a medium sized bowl add flour, cinnamon, allspice, baking soda and salt and set aside.
Beat Sugar and Butter until light and fluffy.
Add 1 egg and 1/4 of flour mixture. Beat well.
Repeat until combined.
Add pumpkin, sour cream and vanilla extract and mix until combined.
Pour into Bundt Pan
Bake 55 minutes or until wooden skewer inserted comes out clean.
Cool cake almost all the way but just warm enough to help your thick glaze flow nicely over cake. (If you miss this step and your cake cools, no worries it will still work.)
Cream Cheese Glaze
To me the fact that this glaze is beautifully thick and white makes the cake even more festive.
1/2 cup powdered sugar
- 4 oz. (1/2 cup) regular or low-fat cream cheese
- 1/2 tsp. vanilla
- 3-4 tbsp. milk
Beat powdered sugar and cream cheese until well blended.
And milk in tablespoon increments until your desired consistency.
Drizzle Glaze over a slightly warm cake, not too warm you want to keep the white white !
Cool and Serve