Ingredients

1 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 C. unsalted butter; softened
3/4 C. packed light brown sugar
2 large eggs
1 C. solid-pack canned pumpkin
1/3 C. maple syrup
1 tsp. pure vanilla extract
Glaze
1 C. confectioners’ sugar
2 Tbsp. sour cream
1 Tbsp. maple syrup
1 Tbsp. fresh lemon juice

Cooking Instructions

Heat oven to 350 degrees. Grease a 6 1/2-C. capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper. Meanwhile, prepare glaze. Sift confectioners’ sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)