Pumpkin Spice Cake

Ingredients

3/4 cup (175 mL) unsalted butter (1 1/2 sticks)
3/4 cup (175 mL) brown sugar
1 tsp (5 mL) vanilla
4 eggs
1 14 oz can pumpkin zest of half an orange (use the other half for the glaze, below)
2 cups (500 mL) all purpose flour
3 tsps (15 mL) baking soda
1 tsp (5 mL) salt
1/2 tsp (2 mL) dried ground ginger
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) cloves

Glaze

2 tbsp(30 mL) milk
2 tsp (10 mL) corn syrup
zest of half an orange
1 cup (250 mL) icing sugar

Directions

Cake:

Preheat the oven to 350 F (180C). Grease and flour a 9 inch round, 2 1/2 inch deep cake pan. Cream the butter and sugar together until fluffy. Add the vanilla and orange zest. Slowly add the eggs and mix until incorporated. Add the pumpkin and mix until combined. Sift together the flour, baking powder, salt and spices. Add to the egg-butter mixture and mix just until combined. Pour the batter in the prepared cake pan. Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.

For the glaze:

Warm the milk in the microwave for 20 seconds. Add the corn syrup, orange zest and icing sugar. Whisk until smooth. Spread evenly on the cooled cake.