This weekend will be ever so busy and I needed a cake I could bake now and freeze for Sunday so I wouldn’t have to bake all weekend. Found this on Land O Lakes Butter web site. With six eggs and butter, how can it not be good?
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter, softened
3/4 cup canned pumpkin
3/4 cup milk
1 1/2 cups powdered sugar
3 tablespoons Land O Lakes® Butter, softened
4 to 6 teaspoons milk
Spoon batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and cloves.