Pumpkin Spice Cake

Ingredients:

• 3 Cups of Flour
• 1 Tablespoons of Ground Cinnamon
• 2 Teaspoons of Pumpkin Pie Spice
• 2 Teaspoons of Baking Powder
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Salt
• 1 Cup of Butter, softened
• 1 Cup of Sugar
• 3/4 Cup of Brown Sugar, firmly packed
• 5 Large Eggs
• 1 Can (15 oz.) Pure Pumpkin
• 1 1/2 Teaspoon of Vanilla Extract
• 3/4 Cup Whipping Cream

Icing

• 5 Tablespoons of Butter
• 1/4 Cup of Pure Maple Syrup
• 1/4 Cup of Whipping Cream
• 2 Cups of Powdered Sugar

**Optional – Candied Pecans to Top

Directions:

For the Cake –

1. In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt; Set aside.
2. Preheat oven to 325 degrees.
3. In a large mixing bowl, beat butter and sugars at medium speed, scraping the bowl often.
4. Add eggs one at a time beating well in between.
5. Beat in flour mixture alternating with cream, beginning and ending with flour mixture.
6. Pour batter into a 12 cup bundt pan that has been lightly coated with Pam.  Bake in the oven for approximately 50 minutes or until a wooden tooth pick inserted in the center comes out clean.
7. Cool in pan for 10-15 minutes.  Invert cake onto a wire rack to fully cool.

For the Icing –

1. In a small saucepan, combine butter, maple syrup, and cream over medium-high heat; bring to a boil.
2. Cook for 1-2 minutes. Remove from heat.
3. Slowly whisk in powdered sugar until smooth. Let cool until slightly thickened, about 10 minutes.
4. Drizzle over cooled cake. Optional – Sprinkle with candied pecans.