A Big Pot of Something!

Recently I was reading "Where the Wild Things Are" to my bitty ones and I love the end where max comes *home* to a bowl of hot soup and a big slice of cake.  Comfort spilling out from the page ;)  It made me smile, made me long for that.
So, today is a rainy day, a day i feel like making a big pot of something - soup, stew, ghoulash - and a cake.  Yet, so far I have not succeeded in that (as well as not blogging in FOREVER.)  I have strained my neck and yelled like a crazy lady at my children.  After a bit of calm and cuddling on the couch with grace and hudson, cozy by the fire, watching a movie (ahhhh)...I rose up, put a pretty apron on and baked a pumpkin spice cake and it smells like warm cinnamon and thanksgiving.

  I have a few minutes before a fight breaks out in the other room over Zingo and I am sitting in luxury now with these quick moving minutes - writing, dreaming, being.  Here come the footsteps, it is all about to end. Nice being here.  Maybe the big pot of something will come tomorrow - big hopes.  AND no more crazy lady today - forgive me Lord!
*while this is not the best picture - it is a pretty darn good cake.  I was leary of the lemon in the glaze, but go with it - it ends up cutting the sweetness. I also think eggs at room temperature may make for a smoother, less curdled batter.

Spiced Pumpkin Cake
(Real Simple Magazine 11/10)
2 sticks butter at room temperature (plus more for the pan)
3 cups all purpose flour, spooned and leveled (plus more for the pan)
5 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 15 oz can organic pumpkin puree
1/2 cup whole milk
1/4 cup molasses
1 1/4 cups confectioners' sugar
2 tbsp lemon juice

*heat oven to 350F.  Butter (or spray) and flour a 12 cup bundt pan.
*In a bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
*In the bowl of a kitchen aid or with electric mixer, beat butter and sugar on med high until fluffy (2-3 min).  Beat in eggs, one at a time.  Beat in pumpkin, milk, and molasses (may appear curdled at this point -it is ok - keep going).  Reduce the mixer to low and gradually add flour mixture - mix until combined - do not overmix.
*Pour batter into pan and bake until toothpick, bamboo stick, knife...comes out clean - about 55-65 minutes.  Let cool in pan for 30 minutes, then invert onto a wire rack to cool completely.
*In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. If the glaze is too thick - add more lemon juice and/or water.  Drizzle over the cake. Let set before eating!