Borrowed from Joy Wilson’s book, ‘Joy the Baker Cookbook’, this would also be heavenly with Brown Sugar Cream Cheese Frosting – enjoy!
Pumpkin Bundt Cake with Cinnamon Glaze
2 c. EACH sugar AND flour
2 t. EACH baking powder AND baking soda AND cinnamon
1/2 t. EACH ground cloves AND nutmeg AND ground ginger
1/4 t. salt
1 c. vegetable oil
1/4 c. buttermilk
1 t. vanilla
1 can (398 mL/14 oz) pumpkin puree (2 cups)
1 c. chopped pecans + more for garnish
2 1/2 c. icing sugar AND 1 t. cinnamon AND 6 T. cream
Preheat the oven to 350, grease your bundt pan, then in a large bowl, whisk together the first 9 dry ingredients and set aside. In another large bowl, whisk together the oil, buttermilk, vanilla and pumpkin and when blended, add in the eggs, one at a time, beating well in between.
Pour the wet mix, all at once, into the dry mix and use a sturdy spatula to fold it all together. Once there is no trace of flour, fold in the pecans and scrape the batter into your prepared pan. Bake for about 1 hour until it bounces back to a light touch and starts to crack – I found it difficult to tell, so I did use a cake tester. Allow the cake to cool in the pan for 30 minutes before turning it out onto a platter or rack to cool completely before you frost it.
To make the frosting, whisk together the icing sugar, cinnamon and cream until smooth, then drizzle it all over the cooled cake. Sprinkle on extra nuts if you’d like and then give the frosting time to set.
- Category: Cakes, Bundt, Frosting