Ingredients
8 oz. unsalted butter
4 c. cake flour
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
2 1/2 c. packed light-brown sugar
4 large eggs
1 c. buttermilk
1 1/2 c. canned solid-pack pumpkin
Bleeding Chocolate Glaze
Espresso Shortbread Headstones
1 tbsp. ground ginger
Preparation
Step 1Preheat oven to 350 degrees F. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.Step 2Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with f lour. Add pumpkin, and beat until completely combined.Step 3Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.Step 4Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
