Description
Learn how to make a delicious Spiced Pumpkin Bundt Cake with our easy-to-follow recipe. Perfect for fall baking enthusiasts!
Ingredients
Scale
- 4 cups (480g) flour, plus more for dusting the pan or use 3 3/4 cups (about 440g) one to one gluten-free flour
- 4 tsp (20 ml) baking powder use gluten-free baking powder if necessary
- 1 tsp (5 ml) baking soda
- 1/2 tsp (3 ml) salt
- 1 tbsp (15 ml) ground ginger
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) nutmeg, freshly grated if possible
- 1/2 tsp (3 ml) ground cloves
- 1 cup (226g) unsalted butter, plus more for greasing the pan
- 2 1/2 cups (500g) packed light brown sugar I often reduce this to 2 cups or 500g
- 4 large eggs
- 1 cup (240ml) beef milk or plain pouring yogurt
- 1 1/2 cups (425g) canned pumpkin puree This is one 425g or roughly 15 ounce can
- For the glaze:
- 1 cup (120g) icing sugar icing sugar is also known as confectioner’s sugar
- 3 to 4 tbsp (53 ml) cold water or fresh lemon juice
- crystallised ginger, chopped, for garnish (optional)
Instructions
- Heat your oven to 350°F (180°C, 170°C for fan ovens).
- Coat a 14-cup Bundt pan with some butter and dust with flour. Remove any extra flour and set the pan aside.
- Combine the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves by sifting them into a big bowl. Put this mixture aside.
- In a large mixing bowl fitted with a paddle attachment, cream the butter and brown sugar on medium speed for 2 to 3 minutes.
- Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.
- Occasionally, scrape down the sides of the bowl.
- Lower the mixer speed to a slow setting.
- Alternate adding the flour mixture and buttermilk, starting and ending with the flour, mixing until just incorporated.
- Stir in the pumpkin puree until well blended.
- Transfer the mixture into the prepared Bundt pan.
- Bake for around 55 minutes, until the exterior is light golden brown and a skewer inserted in the center comes out clean.
- Place the Bundt pan on a wire rack to cool once removed from the oven.
- After 30 minutes, gently remove the cake from the pan and allow it to cool completely on the wire rack.
- For the glaze, gradually mix the icing sugar with water or lemon juice until smooth and pourable. Adjust liquid as needed.
- Drizzle the glaze over the cooled cake.
- Optionally, garnish with chopped crystallised ginger.
- Let the glaze set before cutting and serving.
Notes
- Note: Use one to one gluten-free flour and gluten-free baking powder for a gluten-free option.
- Adjust light brown sugar to taste, reducing to 2 cups for a less sweet cake.
- Freshly grated nutmeg yields the best flavor, if available.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Fat: 15g
- Protein: 4g
Keywords: pumpkin cake recipe, spiced bundt cake, glaze icing recipe, fall dessert idea, holiday baking recipe
