ingredients
For the Cakes:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Pinch of ginger
Pinch of cardamom, optional
1 large egg
1/3 cup vegetable oil
2/3 cup pumpkin puree
1/4 cup water
1 cup sugar
For the Glaze:
4 oz cream cheese, room temperature
3/4 cup powdered sugar
Pinch of salt
1 teaspoon of lemon juice, optional
1-4 tablespoons milk
For the Topping:
6 strips Jones Dairy Farm Dry Aged Bacon
1/4 cup brown sugar
DIRECTIONS
For the Cakes:
Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside.
In medium bowl, whisk together flour, baking soda, salt and spices. In large bowl, whisk together remaining ingredients. Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack.
For the Glaze:
With electric mixer, beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk. Taste and add more sugar, if desired. Gradually beat in more milk until the glaze reaches desired consistency.
For the Topping:
Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon on it. Sprinkle brown sugar on top of bacon and bake for 20 minutes, until sugar is caramelized and bacon is crisp.
Transfer to cooling rack and let cool. Chop into small pieces.
To Assemble the Cakes:
Let cakes cool. Top each with spoonful of glaze and sprinkling of candied bacon.