Fall means a veritable pumpkin flavored assault on your nose, and your taste buds. I jumped on the pumpkin bandwagon, and went with the “pumpkin martini cake” for this installment of “Boozeday Tuesday”. This recipe called for either bourbon, or vodka. I went with the bourbon because I mean c’mon. Who am I to say no to bourbon. The spicy earthy-ness of the bourbon perfectly. I’m sure this would be good with vodka too, but I think the bourbon was probably the better choice. I made this into a sheet cake, and it was a big hit! Pretty boozy (especially on the edges) but very welcomed and enjoyed.
Pumpkin Martini Cakes
½ cup unsalted butter
1 1/3 cups dark brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup milk
1 ¼ cups pumpkin puree, canned or fresh
1 teaspoon vanilla extract
¼ cup bourbon or vodka
2 tablespoons triple sec
pumpkin spiked maple glaze
½ cup Grade-A maple syrup
3 tablespoons unsalted butter
3 tablespoons pumpkin butter
1/8 teaspoon salt
½ cup bourbon or vodka
2 tablespoons triple sec
Spiked cream-cheese frosting
1 (8 ounce) package cream cheese
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners’ sugar
1 tablespoon bourbon or vodka
Preheat the oven to 350*F. Grease individual-size cake pans, or a mini cupcake pan, or a 9×13 (which is what I used)
In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy.
Add the eggs one at a time, beating after each addition.
In a separate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the butter mixture with the milk in three alternating additions. Mix in pumpkin, vanilla, bourbon (or vodka), and triple sec and beat until smooth.
Fill pans three-quarters full. Bake 20 to 25 (or ~45 minutes for a sheet) minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For the glaze- In a saucepan, bring the maple syrup, butter, pumpkin butter, and salt to a boil. Lower to a simmer for 2 to 3 minutes. Stir in bourbon (or vodka) and triple sec and heat for 1 minute more.
In a mixing bowl, beat cream cheese and butter until combined. Beat in confectioner’s sugar. Stir in the bourbon (or vodka) and top the martini cakes with frosting.
Spoon glaze over cake, then pipe frosting on top. The book suggests you place each individual cake into a martini glass before serving. I did not do this, I made mine into a sheet cake and brought it into my work, where it was greatly loved!
I forgot to take pics after I added the frosting, until i was at work the next day! Fat- tuesday was especially fat that day, we had the pumpkin cake, a red wine and chocolate cake, and some chocolate chip banana bread!