Pumpkin Spice Bundt Cake I Martha Collison
Ever wanted to eat autumn? Now you can with this seasonal dessert!
INGREDIENTS:
Butter, for greasing
500 grams plain flour
1x425 grams tinned pumpkin purée
4 eggs
200 milliliters vegetable oil
150 milliliters whole milk
250 grams caster sugar
250 grams light brown sugar
2 tsb bicarbonate of soda
1 tsp salt
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp ground nutmeg
1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cloves
Topping
200 grams icing sugar
Ground cinnamon & nutmeg to dust
You will also need a 1.5 litre Bundt tin
STEPS:
1.) Preheat the oven to 180°C/160°C fan/gas 4 and grease and lightly flour a 1.5 litre Bundt tin. As this cake has a high sugar content, it is more likely to caramelise and stick to the tin, so the layer of flour helps prevent this.
2.) In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and both sugars until they are well blended.
3.) Using another bowl, combine the flour, bicarbonate of soda, salt and spices.
4.) Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.
5. Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted comes out clean. Leave the cake to cool for 10-15 minutes, or until the pan is cool enough to touch.
6.) Use a plastic spatula or knife and run it around the edges of the tin if the cake looks like it might be stuck. Invert onto a cooling rack and leave to cool completely before decorating.
7.) For the topping, mix the icing sugar with 1 tablespoon of water to make a thick paste. Transfer to a piping bag, cut a medium sized hole in the tip, and pipe a thick ring around the top of the cold Bundt, then tap the cooling rack firmly on the work surface to encourage the icing to start spreading and to drip down the edges.
8.) Dust with a little nutmeg and cinnamon before moving the cake to a cake stand or large cake stand to serve. This cake will stay beautifully moist for 5-6 days.
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How to Make Two-Ingredient Pumpkin Cake | Dessert Recipes | Allrecipes.com
Get the recipe for Two Ingredient Pumpkin Cake at
You might not believe that this aromatic pumpkin cake is baked using just two ingredients. It really is that easy. The combination of pumpkin puree and spiced cake mix will make your kitchen smell with the aroma of fall. Eat up the cake unadorned or spread the top with cream cheese frosting and sprinkle with toasted pecans.
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How to Make Overnight Oats in a Mason Jar | Pumpkin Spice Overnight Oats
Pureed pumpkin meets oatmeal for this delicious, no--cook treat you can make overnight in your refrigerator. No cooking, no mess!
PUMPKIN SPICE MIX: A professional pastry chef's recipe for pumpkin pie spice mix!
How to make pumpkin spice mix! Easy and only 5 ingredients that you probably already have in the spice cabinet! This pumpkin spice recipe is the only one you'll ever need!
Pumpkin Spice Mix Recipe
18 g Cinnamon, 2 T
8 g Ginger, 4 t
2 g Cloves, 1 t
1 g Nutmeg, ½ t
1 g allspice, ½ t
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Mason Jar Breakfast Pumpkin Parfait Recipe
Mason jars are the key to tasty, homemade breakfasts on the go. Here's how to make one of our favorites, featuring flavors of the holidays!
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Pumpkin Spice Cake ~ Pumpkin Cake Recipe ~ Noreen's Kitchen
We are getting ready to celebrate the arrival of fall! Many of you know that fall or Autumn is my very favorite season of them all. Winter is a close second, spring coming in third and summer, well, you can have it! Hate summer with a passion. Who has time for hot, sticky, humid, weather and bugs? Don't even get me started on sand in your pants from going to the beach. Yes, Autumn is the perfect season! Crisp mornings full of cool air with a tinge of wood smoke. Warm but not hot afternoons that are also not humid. Colorful leaves falling to decorate the earth creating a red and gold carpet that rivals anything any artist ever envisioned. Autumn is my jam.
With autumn comes the welcomed arrival of pumpkin everything so I will just go there today with this delicious and simple, from scratch pumpkin cake that will have you dancing like Snoopy on top of her dog house!
This pumpkin cake is very much the same as my banana cake only instead of banana we are using pumpkin and instead of a few spices we are using a lot of my homemade perfectly pumpkin spice blend. I will eventually share this with you. Regular old pumpkin spice will work fine. If you don't have that, I will give you a simple formula in the written recipe that will be available on my website.
This cake is simple and delicious. It is moist and best of all it can be dressed up or down. I have made it in a Bundt pan in this video because we took this to our monthly church pot luck a couple of weeks ago and this made for simple portioning. The Bundt cake does take about twice as long as baking this in a 9 x 13 pan, but if you are going for looks, go for the Bundt! You could also make this in two loaf pans or in two nine inch rounds, three eight inch rounds or this will make 3 dozen standard cup cakes. That's a lot of choices!
This cake has no added oil. Only the eggs and buttermilk to serve as the fat along with the pumpkin puree to keep the cake moist. You won't miss it, I promise. This cake is delicious just the way it is or you go simple and dust with powdered sugar or really go whole hog and slather on some cream cheese frosting. This is best done if you have made the sheet cake version of this recipe. Today I chose to go somewhere in between with a simple icing glaze flavored up with maple and vanilla extracts and enough powdered sugar and a splash or two of milk until I got the perfect consistency. Then I draped that glaze right over the cake and let it dry.
This cake is delicious, any way you make it. plain, frosted or glazed, you will have them coming back for more!
I hope you give this delicious pumpkin spice Bundt cake a try and I hope you love it!
Happy Eating!
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