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Pumpkin: Rum Pumpkin Bars (cake)

Source of Recipe

The Bake Sale Cookbook


List of Ingredients

CAKE:
1 1/2 cups + 2 tbl. flour
1/2 cup toasted chopped pecans (1/2 to 3/4)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plain lowfat yogurt
3/4 cup canned pumpkin puree, room temperature
1/4 cup rum, to taste (1/4 to 1/2)
1 teaspoon vanilla
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature

ICING:
1 cup powdered sugar
2 tablespoons orange juice


Recipe

Preheat the oven o 350ºF. Lightly grease a 9" cake pan. Place the flour, pecans, baking soda, baking powder and salt in a mixing bowl, stir to combine well. Place the yogurt, pumpkin, rum and vanilla in a bowl and mix well. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until light, fluffy and light lemon colored, about 3-5 minutes.

Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition. Scrape down the sides of the bowl, add 1/3 of the flour mixture, and mix until just combined. Scrape down the sides of the bowl, add half the yogurt mixture, and mix until just combined. Repeat with second third of the flour and remaining yogurt.

Add the remaining third of the flour mixture and mix. Scrape down the sides of the bowl and spoon into prepared pan. Transfer to the oven and bake until lightly golden and springy on top, until the cake just pulls away from the sides of the pan, about 25-30 minutes. Set aside to cool.

To make the icing: place the sugar in a bowl and slowly add the orange juice, stirring constantly. Spread the icing over the cake and cut into 9-12 pieces.