Recipes

Heat the oven to 350 degrees.

Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.

In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes.

Add eggs, and beat until combined.

Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.

Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes.

Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with pecan halves.

Icing:

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes.

Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

Add sugar, vanilla, and 1 tablespoon milk; stir until smooth.

If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable.

Let cool 5 minutes. Use immediately.