Spiced Autumn Cake

A thick 8 inch, single layer Autumn Spice Cake using JT Copper syrups. Perfect with a cup of hot cider on a cozy fall day.

FOR THE CAKE:

1/2 cup butter, browned

1/2 cup coconut oil

2 tbs JT Copper Leaves of Gold syrup

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tbs cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice

1/8 tsp ground cloves

3 eggs

1 3/4 cup dark brown sugar

2 cups pumpkin puree

1. Preheat the oven to 350°F and grease an 8-inch cake pan- line with parchment paper

2. Brown your butter making sure not to burn. Once browned, pour into a stand mixer with the oil and JT Copper "Leaves of Gold" syrup. Cool.

3. In a large separate bowl, combine flour, baking powder. baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.

4. Add brown sugar to the bowl with butter, oil, syrup

5. Mix together for 1 minute and add in eggs one at a time. Combine well.

6. Add in pumpkin puree and mix together.

7. Turn mixer to low setting and very slowly add dry ingredients in with the wet. Scrape bowl as needed.

8. Spread batter into prepared cae pan. Bake for 1 hour. Check to see if it is done with a toothpick. Bake additional 1-2 minutes if needed.

9. Remove from over and let cool before transferring to wrack or cake stand

FOR THE ICING: 1 cup softened butter

1/2 cup light brown sugar

2 tbs JT Copper Leaves of Red syrup

4-5 cups powdered sugar

1/4 cup heavy whipping cream

1. Cream together butter, cinnamon, brown sugar, & JT Copper "Leaves of Red" syrup.

2. Once combined, add powdered sugar 1/2 cup at a time until you reach 2 cups. Fully incorporate and then slowly add in the heavy whipping cream

3. Once combined, add the remaining powdered sugar until you reach desired consistency

4. Ice the cake and serve!