Rich Pumpkin Spice Bundt Cake

Rich Pumpkin Spice Bundt Cake

Oven: 350°F

Pan: 10 to 12-cup Bundt pan

Bake time: 50 to 65 minutes, or longer if needed

Ingredients

Cake:

• 2 cups homemade pumpkin purée

• 3 cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1½ teaspoons ground nutmeg

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves

• 2 sticks unsalted butter, softened

• 1½ cups granulated sugar

• ½ cup packed brown sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• ½ cup half-and-half cream

Pumpkin Spice Glaze:

• ½ stick unsalted butter

• ½ cup packed brown sugar

• 2 tablespoons milk

• 1 to 1½ teaspoons pumpkin spice mixture

• Pinch of salt

• 1 teaspoon vanilla extract

• ¾ cup icing sugar

Instructions

1. Prepare the Pan

Preheat the oven to 350°F. Thoroughly grease a 10 to 12-cup Bundt pan with Crisco plant-based shortening, making sure to coat all of the grooves. Lightly dust with flour and tap out the excess.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

3. Make the Batter

In a large mixing bowl, cream the softened butter, granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.

Add the pumpkin purée and mix until evenly incorporated. Gradually add the dry ingredients, alternating with the half-and-half cream, until everything is combined. Mix only until there are no obvious pockets of flour remaining.

4. Fill the Pan

Spoon the batter evenly into the prepared Bundt pan and smooth the surface. Gently tap the pan against the counter a couple of times to help the batter settle into the grooves and release any large air pockets.

5. Bake

Bake at 350°F for approximately 50 to 65 minutes. Begin checking around the 50-minute mark by inserting a toothpick or thin skewer into one of the thickest portions of the cake. It should come out clean or with a few moist crumbs attached. If there is wet batter, continue baking for several minutes before checking again.

If the cake begins browning too quickly before the centre is finished, loosely cover the top with aluminum foil, shiny side facing inward, and continue baking.

Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack. Let it cool completely before glazing.

6. Make the Pumpkin Spice Glaze

Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, pumpkin spice mixture and salt. Stir until combined and the brown sugar begins to dissolve.

Add the milk and bring the mixture to a very gentle simmer. Cook for about 1 minute, stirring continuously. Remove from the heat and stir in the vanilla.

Let the mixture cool for about 5 minutes, then gradually whisk in the icing sugar until smooth. If the glaze is too thick, add additional milk 1 teaspoon at a time until it reaches a thick but pourable consistency.

7. Glaze the Cake

Once the Bundt cake has completely cooled, slowly spoon or pour the slightly warm pumpkin spice glaze over the top, allowing it to run naturally down the sides.

Let the glaze set for about 15 to 20 minutes before slicing and serving.