Alice’s Pumpkin Spice Cake with Citrus Cream Cheese Frosting

Makes 1 large Bundt cake, serves 15-20.

Total time: Approximately 1 ¼ to 1½ hours. 

    20-30 minutes (prep); 45 minutes to 1 hour (cook).











Reconstitute the Cranberries.

·         Put the dried cranberries in a microwave-safe bowl ¾ preferably a small, shallow one.

·         Add the orange juice, water and lemon extract.  (Use just enough water to cover the berries while they cook.) 

·         Cook the cranberries until they are soft and moist.  (This should take 3-5 minutes, depending on the power of your microwave.)


Make the Cake:

·         While the cranberries are cooking, start making the cake.  In a large mixing bowl, empty the contents of one box of spice cake mix.

·         Mix in the pumpkin puree, eggs, yogurt, sugar, spice and baking powder.

·         Drain any residual liquid from the cooked cranberries.

·         Mix in the cooked, moistened cranberries.

·         Coat a Bundt pan with spray-on oil and flour — to prevent sticking.

·         Place the batter into the pan and cook for 45 minutes to one hour — depending on how well your oven performs — at 350 degrees Fahrenheit.


Make the icing:

·         While the cake is cooking, make the icing.

·         In a clean bowl, cream together the butter and cream cheese.

·         Add the powdered sugar ½ cup at a time, adding the molasses, orange juice and lemon rind sometime during the mixing process.

·         Place the icing in the refrigerator to thicken while the cake continues to cook.  (If it’s still a little runny for you, add a little more powdered sugar, but realize that this will affect the taste ¾ lessening the citrus and increasing the sweetness.)


Assemble the cake:

·         Take the cake out of the oven and let it cook for about 5-10 minutes.

·         Invert the cake onto a serving plate.

·         If you so desire, take the brandy and pour it over the top rim of the cake  ¾ allowing it to seep into the entire cake.  Be careful!  A little goes a long way.

·         Ice the cake with the citrus cream cheese frosting.

·         Serve immediately or sometime within the next three hours.  If serving later, refrigerate the cake to it keep fresh.




Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.