Pumpkin Spice Cake with Bourbon-Orange Glaze

This not-too-sweet dessert is also terrific for breakfast or with afternoon tea.

| January/February 2009

Pumpkin Spice Cake with Bourbon-Orange Glaze 
Serves 6 

This not-too-sweet dessert is also terrific for breakfast or with afternoon tea. You can substitute canned pumpkin for the puree, but it’s not likely to be local.

10 tablespoons unsalted butter
1 3/4 cups lightly packed dark brown sugar
3 eggs, separated
2 tablespoons bourbon, divided
1 1/4 cups cooked, pureed, strained pumpkin*
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon cream of tartar
1/4 cup local honey (or brown rice syrup)
Juice from 1 orange
1 teaspoon finely grated orange zest (orange part only)
1 cup heavy cream (optional)

*Making your own pumpkin puree is easy: Simply boil or steam pumpkin chunks, puree in a food processor or blender and strain through a sieve.

1. Preheat oven to 375 degrees. Lightly butter and flour a 9-by-5-inch loaf pan and set aside.

2. Cream butter and brown sugar with an electric mixer. Add egg yolks (reserving whites) and 1 tablespoon bourbon and beat until light and fluffy. Add pumpkin and beat until blended. Transfer mixture to a large bowl.

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