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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Bourbon Pumpkin Spice Bundt Cake| So Dang Moist!
Bourbon pumpkin spice bundt cake is a must for fall baking. ????This easy recipe is a money maker in my home baking business for the holidays and is the perfect treat to add to your fall menu.????
✨If you are a pound cake lover you will this too as it is not as heavy and still very similar. ????
This video is a step by step walkthrough of the recipe as well as some bonus home bakery marketing tips so that you can make it with success.✨
This is a remake of my bourbon pumpkin spice layer cake which has been featured in American Cake Decorating Magazine for the past 3 years, so I thought I would do a remix.????
If serving at a pop up make these into mini bundt cakes and bake for 25-35 minutes. Check and add time as needed.????
This is a wonderful twist to help you incorporate pumpkin for the seasons, even if you don't drink your clients will love it.
I hope you guys enjoy. ????Happy baking.
✨Business Freebies:????????????????????????✨
30+ Resources To Level Up Your Baking Business
Bourbon Pumpkin Spice Bundt Cake Recipe
Need help? For questions, recommendations or tips simply drop a comment below.
Pumpkin Spice Bundt Cake | Kitchen Confidante
RECIPE:
This easy Pumpkin Spice Cake recipe has all the flavors of fall baked in a Bundt pan! Buttermilk makes it moist, and cinnamon, nutmeg & cloves makes it cozy. Perfect for gift giving, or keep it all for yourself!
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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PUMPKIN SPICE POUND CAKE | Makes (1) LB LOAF SIZE | Easy DIY
This deliciously moist 9X5-inch loaf size PUMPKIN SPICE POUND CAKE never disappoints. Recipe below...
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PUMPKIN SPICE POUND CAKE
Preheat oven to 350 degrees F.
Lightly grease and flour (1) 9X5-inch loaf pan. Set aside.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cups unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup canned pure 100% pumpkin purée
2 tablespoon coconut milk or substitute with whole milk or cream
1-2 tablespoons raw pumpkin seeds, optional
GLAZE
1/2 cup powdered sugar
1-2 teaspoon rum or substitute with water or milk
1. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside.
2. In a large mixing bowl beat together, on medium-high speed, softened butter, granulated sugar, and brown sugar until light and creamy. About 3-4 minutes.
3. Add eggs, one at a time, beating 15-20 second until the yoke can no longer be seen.
4. Add vanilla extract. Beat for an additional 1 minute.
5. Add 1/3 of flour, coconut milk, and pumpkin purée, at a time, beating for 30 seconds after each addition or until flour is mixed well into butter mixture.
6. Add Pumpkin Cake batter into prepared baking loaf. Sprinkle pumpkin seeds evenly over top, optional.
7. Bake in preheated oven, on the middle rack, for 60 to 65 minutes or until a toothpick inserted into the middle come out clean. Bake for an additional 3-5 minutes if batter shows on toothpick.
8. Cool baked PUMPKIN SPICE POUND CAKE on cooling rack for 10-15 minutes before add glaze.
9. Whisk powdered sugar with rum until smooth. Evenly drizzle over warm CAKE. Cool for 1-2 hours before slicing.
TIPS: Store at room temperature for 1 day in an airtight container, or freeze in a sealed airtight container up to 3 months. I recommend cutting POUND CAKE into 1-inch slices before sealing and freezing. Thaw in refrigerator over night. Microwave for 5 seconds (at a time) until desired warmness!!
~~~ENJOY your Homemade PUMPKIN SPICE POUND CAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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#food #poundcake #cake #recipe #dessert #video #homemade
Pumpkin Spice Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Pumpkin spice pound cake. It consists of pure pumpkin and 5 spices added into the cake and in the icing in small quantities along with our eggs, butter, sugar and flour to create a flavorful and moist pound cake. This recipe calls for 15 to 20 servings depending on how to slice it. It's perfect for the fall, the holidays or any type of occasion and it is absolutely delicious. Hope you all will give this recipe a try.
Pumpkin spice pound cake recipe link
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Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).
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