Description
Indulge in our irresistible Pumpkin Pecan Bundt Cake recipe! Learn how to create a moist and flavorful dessert that’s perfect for any occasion. Click for the full instructions now!
Ingredients
Scale
- 3 cups all-purpose flour (360g)
- 1 and 1/2 teaspoons (3 ml) baking powder
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground ginger powder
- 1/4 teaspoon (1 ml) ground cloves
- 1/2 teaspoon (3 ml) salt
- zest of an orange
- 3 cups (330g) toasted pecans
- 1/2 pound (227 g) beef suet, softened
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) light brown sugar
- 4 eggs at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) baking soda
- 1/2 cup (120 ml) milk
- 1 (15-ounce/425g) can pumpkin puree
- 8 oz (230g) cream cheese, softened
- 1 cup (240 ml) confectioner’s sugar
- 1/4 cup (60 ml) maple syrup
- 2–3 tablespoons (38 ml) milk or more maple syrup
Instructions
- Warm the oven to 325°F (160°C).
- Spread the pecans in a baking dish and roast them in the heated oven for 7 minutes. After cooling, grind them finely in a food processor and set aside.
- In a large bowl, mix all the dry ingredients, omitting the pecans, and whisk well.
- In a stand mixer with a whisk attachment, cream together the beef suet, granulated sugar, vegetable oil, and vanilla for 3-4 minutes on medium speed.
- Incorporate the eggs one at a time until fully blended.
- Stir the baking soda into the milk and add it to the mixer along with the pumpkin puree. Mix until smooth.
- Gradually add the dry ingredients to the mixer while it’s on low speed, saving 1/4 of the flour mixture. Combine this reserved flour with the chopped pecans and then add to the mixer. Blend until well mixed.
- Coat the inside of a 12-cup Bundt pan with grease and position it on a half-sheet pan.
- Pour the batter into the prepared pan, level the top, and gently tap the pan.
- Bake on the middle oven rack for 55-60 minutes, or until a skewer inserted into the center comes out clean or with a few crumbs.
- Gently release the cake edges with a butter knife or spatula and cool it to room temperature.
- To prepare the icing, beat the cream cheese and confectioner’s sugar in a stand mixer with the paddle or whisk attachment until smooth. Add maple syrup and continue beating until you get the desired consistency.
- Carefully move the cake to a serving dish and adorn it with the frosting.
- Enjoy your meal!
Notes
- Consider enhancing the flavor by toasting the pecans before grinding them.
- Ensure the suet is properly softened before blending with sugars and oil to avoid lumps.
- Adjust the cream cheese frosting’s consistency by adding more milk or maple syrup until desired thickness is reached.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 20g
- Protein: 5g
Keywords: pumpkin bundt cake,pecan dessert,cream cheese frosting,baking instructions,fall dessert,orange zest flavor
