Fall is just around the corner…even thought it still doesn’t feel like it here in Florida. Well, except for the daily rain showers slacking off, and a teeny tiny bit less humidity during the day, it still feels like summer here. Either way, I’m ready for the holiday baking to commence! Pumpkin pie is my absolute favorite holiday baked good, but I wasn’t quite ready to jump off into the Thanksgiving deep end yet; I needed something more fall-inspired for the oncoming season. Enter ye old spiced pumpkin bourbon cake with bourbon butter glaze. My husband had TWO…count them: TWO…pieces of this cake and he rarely eats more than a few bites or a tiny sliver of any sweets. This means it was good. I also had two pieces, but they were bigger than Chris’s LOL. We ran a 10K today; I can have my cake and eat it too. Just gotta go back to watching my waistline later in the week, and behaving. And not eating 3 slices of it tomorrow when I take it to work. I can do it. I can do it. I’ll only have one slice…

Cake Ingredients:
3 1/3 cups white flour
3/4 cup brown sugar
1 1/4 cup white sugar
1 tsp baking powder
1 1/2 tsp baking soda
2 tbsp cinnamon
1 tsp all spice
1 tsp ground cloves
2 tsp ground nutmeg
1/2 tsp ground ginger
2 tbsp vanilla extract or flavoring
1/4 cup canola oil
2 1/2 tbsp bourbon
1 cup vanilla soy milk

1 can pumpkin puree

Bourbon Butter Glaze:
1 1/2 cups powdered confectioners sugar
3 tbsp vegan butter melted (I used Smart Balance Light with Flax. This one specifies that it’s vegan)
2 1/2 tsp bourbon

Get to it!

Mix all dry ingredients together for the cake so they are all mixed well with each other. Follow them with the oil, bourbon, vanilla, pumpkin puree, and soy milk. Mix well to ensure all lumps are out of brown sugar. Grease a bundt cake pan well with canola oil or nonstick spray, whichever you choose. Fill up 2/3 of the way full and bake at 350 for 30-35 minutes, or until a knife comes out clean. (I think it actually took mine closer to 40 minutes, FYI). Let it cool 30 minutes and mix up your glaze ingredients in separate cup or small bowl. Drizzle over the top and garnish with sliced almonds if you choose.