There’s something about autumn that makes me want to bake and eat pumpkin-flavored things. Apparently I’m not the only one who feels that way–when I went to buy some canned pumpkin, I had to go to three grocery stores before I finally found some! Looks like everyone is stocking up on it! This recipe is adapted from one I found at Land O’ Lakes. They actually call it a pound cake, but it seems a little lighter to me than a pound cake, so I just call it a bundt cake. I created my own special Pumpkin-Cinnamon Glaze to pour over the top of this buttery cake, and my taste-testers really liked it. Ann said, “I thought it was really good and the glaze is just right. It’s one I would be proud to serve to my family or home fellowship group or any other gathering this fall.” Jon said it was “…the best pumpkin cake I ever tasted!” Others said it had a nice, light pumpkin taste and was great with coffee. Here’s the recipe if you want to try it…this good-sized bundt cake (made in a 12-cup bundt pan) makes about 16 servings.
PUMPKIN BUNDT CAKE (adapted from Land O’Lakes)
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground nutmeg and cloves
- 2 cups sugar
- 1 1/2 cups (3 sticks) butter, softened
- 6 eggs
- 3/4 cup to 1 cup canned pumpkin (you’ll also need 1 Tbsp. of pumpkin for the glaze) Note: using 1 cup pumpkin will give the cake a more pumpkiny flavor)
- 3/4 cup milk
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In large bowl, cream sugar and butter together until light and fluffy. Add eggs, one at a time, mixing well after adding each egg. Add canned pumpkin and mix well; then add the milk and mix well. Gradually add the flour mixture from the other bowl to this pumpkin mixture and mix all ingredients well.
Spoon batter into a well–greased and floured 12-cup bundt pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean (the original recipe says to bake for 55-60 minutes–mine was done at about 52 minutes). Cool 10 minutes and remove from pan, then cool completely before adding glaze.
- 1 1/2 cups powdered sugar
- 3 Tablespoons butter, softened
- 6 teaspoons half & half (or whipping cream if you want a really rich, thick glaze)
- 1 Tablespoon canned pumpkin
- 1/4-1/2 teaspoon ground cinnamon
Combine powdered sugar and butter, then add half & half and blend well. Add pumpkin and cinnamon, and mix until well-blended. Spoon over cooled pumpkin cake and let glaze set before serving.
Bet you can’t eat just one piece!
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