PUMPKIN [PIE] SPICE BUNDT CAKE WITH BROWNED BUTTER ICING (WITHOUT THE GINGERBREAD PECANS) 12 NOVEMBER 2022
(I made PUMPKIN [PIE] SPICE BARS without making a website, but they are sooooo good that I'll include that easy-peasy recipe below. Also a PUMPKIN SPICE MOUSSE PIE [from recipe on THIS PAGE]). So, Neal sent me THIS RECIPE. I already had an [easier] recipe in mind for the cake (I mean, WHO has buttermilk and vanilla beans readily available??), so I decided to use just the recipe for browned butter icing. (In fact, I'd never made the cake 'cause I couldn't think of anything but plain icing for it.) The work station (and I knew I was going to mess up somewhere 'cause I took the first set of pics WITHOUT PUMPKIN PUREE!). I highly recommend sifting flour and spices because biting into a clump of allspice or cloves or cardomom (very strong spices) is NOT a good thing . . . Speaking of spices: These are what I consider to be pumpkin [pie] spices . . . allspice, cardomom, cinnamon, cloves, ginger, and nutmeg (not in that order, strength-wise). And before you ask, YES, I do have my spices in alphabetical order; how else can I find them quickly? Because my baking cupboard is located in a lower cabinet, I put labels on the top to find them even more easily (they are on a lazy susan) . . . Ready to go into the oven . . . I thought five eggs excessive, but 60 minutes later . . . RicoBadBoy (@RB) was the only dog in the kitchen; I think Emmie, SweeTea & Tipsy Gipsy have finally realized that the only thing I'll do if they come to "help" me is tell them to GET OUT OF THE KITCHEN! Onward to the Browned Sugar Icing . . . . . . and this is where I messed up. . . . I forgot that I had planned to SIFT in the powdered sugar, so I have lumps. I also let the icing cool while I ground up some gingersnaps to replace the gingerbread pecans. I think I would cut this icing recipe in half, as it is awfully sweet. The cake was very good; flavorful and moist. The icing complemented the flavor and I wouldn't cut the recipe in half, just pour it on when it's warm so it spreads out over the cake more equally. THE RECIPES I USED Spices can be decreased, increased or deleted to your personal taste. I recommend LIBBY'S™ pumpkin purée because it is "drier" than other brands; I found that our store brand (Publix) is also "dry", so I use that. The organic pumpkin purée is very "wet" and has to be strained before using in baking. Also, you are paying for water, rather than purée.
RIGHT: THE RECIPE FOR THE BROWNED BUTTER ICING BELOW: THE RECIPE FOR THE PUMPKIN BARS

But what if you tell him there will be cake or pie . . .

INTRODUCING MISHA (@RB), APRIL (@RB), CARI (@RB), RICOBADBOY (@RB),
ROSIEVI THE SHY (@RB), DAISY2LEGS (@RB), LUUCEEE YOU GOT SOME 'SPLAININ' TO DO (@RB),
CHRISSI-ONE-EYE (@RB), HEATHER (@RB), SERVICE DOG SWEETEA, BUDDY (@RB),
ZOE FROM SARASOTA (@RB), BONNY (@RB), EMMIE & TIPSY GIPSY

Remember to bring along your virtual pooper-scooper!