Pumpkin Spice Cake

While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one that keeps well. Store at room temperature for up to 3 days.

TOTAL TIME: 2 hr 30 min
Prep: 25 min
Inactive Prep: 45 min
Cook: 1 hr 20 min
 
YIELD: 10 to 12 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.

Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.

Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.

Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.

Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.

Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.
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