Virginia has a deep, long-standing legacy of brave soldiers fighting for the cause of freedom. May we honor their memories this month and always. To all men and women in uniform, happy Veterans Day, and thank you for your service!
BRIAN IS GRATEFUL FOR HIS MEMORIES OF HIS GRANDPARENTS, ETHEL C. MILLER & HUMPHREYS WILSON MILLER
Ingredients
Directions
CAKE • 1 cup salted butter, softened • 1 cup granulated sugar • 1 cup packed light brown sugar • 4 large eggs • 1½ cups canned pumpkin • 2 teaspoons vanilla extract • 3 cups all-purpose flour, plus more for pan • 1 tablespoon baking powder • 1½ teaspoons pumpkin pie spice • ½ teaspoon baking soda • ½ teaspoon salt • 1 cup whole buttermilk • 1 cup chopped toasted pecans • Shortening CANDIED PECANS • ¼ cup granulated sugar • ¼ teaspoon pumpkin pie spice • Pinch of salt • 1 cup roughly chopped pecans BROWN SUGAR ICING • 1 cup packed light brown sugar
1. Preheat oven to 350 F. With a heavy-duty electric stand mixer, beat butter on medium speed until creamy. Gradually add sugars and beat until fluffy. Add eggs one at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended. 2. In a separate bowl, stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan. 3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50–60 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on a wire rack, about 1 hour. While cake bakes, prepare candied pecans. pie spice, and a pinch of salt over medium heat. Add 1 cup roughly chopped pecans and cook, stirring constantly until the sugar melts and coats the pecans, 7–8 minutes. (Sugar will appear grainy before it melts and coats pecans.) With cooking spray, lightly grease wax paper. Spread the pecans onto wax paper and let cool for 20 minutes. 4. Prepare the candied pecans: In a heavy saucepan, stir together ¼ cup granulated sugar, ¼ teaspoon pumpkin 5. Prepare the brown sugar icing: In a 1-quart saucepan over medium heat, bring 1 cup packed light brown sugar, ⅓ cup heavy cream, and 1 cup salted butter to a boil, stirring often. Boil, stirring often, for 1 minute, then remove from heat. Gradually whisk in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth.
PUMPKIN SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS This recipe was contributed by Williamsburg attorney, Kelli King, Esq.
• ⅓ cup heavy cream • ¼ cup salted butter • 1 cup powdered sugar • 1 teaspoon vanilla extract
Koda, Christopher’s 9-month-old German shepherd, is our legal assistant. Isn’t he a handsome boy?
6. Spoon icing over top of cake, allowing it to drip down sides. Top with candied pecans while icing is still soft.
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