Have Your Cake...

Heaven forbid, I posted pictures of cakes without recipes!

Citrus Bundt Cake

1 cup butter, softened
2 cups sugar
4 eggs
3 teaspoons grated orange peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups flour
3 teaspoons baking powder
1 cup milk

Glaze:
1 cup confectioners' sugar
4 teaspoons orange juice

In a mixing bowl, cream butter and sugar until fluffy;
beat in the eggs, orange peel and extracts.
Combine flour and baking powder;
add to creamed mixture alternately with milk.

Pour into a greased and floured Bundt pan.
Bake at 350 degrees for 50-55 minutes.
Cool for 10 minutes before removing from pan to a wire rack to cool.
For glaze, combine the confectioners' sugar and juice until smooth.
Spoon over cake.

Chocolate Pumpkin Cake

(from the kitchen of my friend, Colleen.... thanks!!)

2 2/3 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoons baking soda
3/4 cup butter
2 cups sugar
1/3 cup applesauce
3 eggs
1/2 cup heavy cream
1 (15oz) can pumpkin

Brown sugar glaze:

1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar

Preheat oven to 350. Lightly grease a 9 inch Bundt pan.
Mix the flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda.
Beat together butter, sugar, applesauce, and eggs.
Mix in 1/2 cup heavy cream and pumpkin.
Stir into the flour mixture just until blended.
Spread evenly in the prepared pan. Bake 40-50 minutes.
Cool & invert.

Place the brown sugar, butter, and cream in a medium saucepan.
Bring to a boil while stirring to blend until smooth.
Cook until sugar is dissolved.
Whisk in the confectioners sugar, and drizzle over the cake immediately.