Preheat the oven to 350 degrees F. Butter a 10 inch cast iron
skillet.
2. To make the cake- In a large mixing bowl, using an electric mixer
to combine the butter and sugar until they are well mixed. Mix in
the eggs, vanilla and pumpkin.
3. In a separate bowl, whisk together the flours, baking powder,
salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the
wet ingredients and mix until combined. Add the buttermilk and
mix until incorporated. Stir in the pecans (if using). Scrape the
batter evenly into the prepared skillet and smooth the top. Bake 40
to 45 minutes, or until the center is set (a toothpick inserted into
the center should come out clean). Let the cake cool completely in
the skillet.
|
To make the glaze- In a medium bowl, whisk together the powdered
sugar, syrup and 1 tablespoon of milk. If the mixture is too thick,
add another tablespoon of milk. It should be of thick drizzling
consistency.
5. Drizzle the glaze onto the cake in the skillet. Save the extra glaze
(in a covered container) to add extra drizzle to individual servings.
If you're into adding sea salt, sprinkle it on top!
|