Pumpkin Spice Cake


Pumpkin Spice Cake:
¾ cup butter, room temperature
1 ½ cups white sugar 
3 eggs
1 ¼ cups pumpkin puree
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 teaspoon cardamom
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk

Caramel Pecan Glaze:
1 cup Sugar
½ cup Cream
2 tablespoons butter
½ cup toasted pecans, chopped


Preheat the oven to 350 degrees. Place a bundt cake pan on a baking sheet and generously grease it with baking spray.
For the Pumpkin Spice Cake:

In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter, then make the caramel pecan topping.
In a medium sized pan over medium heat add the sugar. When it starts to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has melted. Add the butter and the cream and stir constantly over low heat until you have a smooth caramel sauce- this may take a few minutes.
Add the pecans and immediately stir and pour over the top of the pumpkin spice bundt cake.
Slice and Serve!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12



Rigatoni pasta with braised lamb and beef

Recipe from chef Julian Viso

recipe for our newest item in our menu at Mio an Italian Trattoria

Rigatoni al sugo di agnello e manzo
(Rigatoni pasta with braised lamb and beef)

Servings: 8
Cooking time: 4 hrs

1 lb of lean cubed ( 2in) lamb meat
1 lb of boneless cubed (2 in) beef short rib
2 spring of fresh thyme leaves
2 tbs spoon of salt
1/2 tb spoon of black pepper
1/2 tb spoon of crushed red pepper flakes
2 tbs spoon of olive oil
1 cup small dice yellow onion
1 cup small dice carrots
1 cup small dice celery
1/4 cup of shaved garlic
1/2 cup of tomato paste
1 bottle of Montepulciano d’ Abruzzo red wine
3 cups of water
4 bay leaves
1/2 cup of Mascarpone cheese
Salt / pepper to taste

1. Season (salt/pepper/crushed red pepper) and bake meat at 425 F for 12-15 min until dark brown color
2. Sauté on olive oil onion, carrots, celery and garlic until complete cooked.
3. Deglaze vegetables with red wine and add meat, thyme leaves, bay leaves and water
4. Braise at 375 F for 4 hours adding water is needed
5. Once meat is fork tender and sauce is hearty in flavor add mascarpone cheese and discard thymes stems and bay leaves
6. Rest sauce for at least 20 min before serving and add salt/pepper to taste
7. Toss 2 cups of sauce and meat into 8 ounces of cooked rigatoni pasta and add Parmesan cheese to taste with a lite sprinkle of chopped fresh Italian parsley

I will send you in a separate email a picture for your perusal.

Happy Thanksgivings,


Julian J. Viso
Executive Chef
Mio Italian Trattoria