• Originally published October 14, 2009 at 11:28 p.m., updated October 15, 2009 at 10:45 a.m.

Corrections and Clarifications

The Advocate wants to correct promptly any error in fact or clarify any misleading information we publish. To report any error or need for clarification, please call 361-574-1222.

An ingredient was left out of the Pumpkin Buttermilk Bundt Cake recipe on Page E5 on Wednesday, Oct. 14. The corrected recipe appears below.

Pumpkin Buttermilk Bundt Cake

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan

2 cups all-purpose flour plus additional for dusting pan

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 teaspoon ground allspice

teaspoon salt

1 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)

cup well-shaken buttermilk

1 tsp. vanilla

1 cups granulated sugar

3 large eggs

Preheat oven to 350 degrees. Butter and flour bundt pan. Combine flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 45-50 minutes. Cool cake in pan on a rack 15 minutes, then invert cake onto cooling rack. Cool 10 minutes more.

GLAZE

2 Tbsp. butter

1 cup powder sugar

1-3 Tbsp. cream or milk

Melt butter. Stir in sifted powdered sugar. Mix in cream or milk. Drizzle over cake.

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