Spicy Pumpkin Bundt Cake - GF Option
Servings 12
This Spicy Pumpkin Bundt Cake is the most versatile of cakes, perfect for anytime - especially in the fall and at Thanksgiving celebrations.
Ingredients
- 4 cups flour, plus more for dusting the pan or use 3¾ cups (about 440 grams) one to one gluten-free flour
- 4 teaspoons baking powder use gluten-free baking powder if necessary
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg, freshly grated if possible
- ½ teaspoon ground cloves
- 1 cup unsalted butter, plus more for greasing the pan use plant based butter or spread to make the cake dairy-free
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup buttermilk or plain pouring yogurt use non-dairy milk to make the cake dairy-free.
- 1½ cups canned pumpkin puree This is one 425 gram or roughly 15 ounce can.
- For the glaze:
- 1 cup icing sugar icing sugar is also known as confectioner's sugar
- 3 to 4 tablespoons cold water or fresh lemon juice
- crystallised ginger, chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C, 160° for fan ovens).
- Grease a 14 cup Bundt pan well with butter. (If you only have a 12 cup Bundt pan, grease some cupcake pans or a small loaf pan or two.) Dust the pan(s) with flour, tapping out any excess.
- Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves into a large bowl. Set aside.
- Beat the butter and brown sugar together in the large bowl of an electric mixer fitted with a paddle attachment. This will take 2 or 3 minutes at medium speed.
- Add the eggs, one at a time, with a tablespoon of the flour mixture for each, beating well after each addition.
- Don't forget to scrape down the bowl from time to time.
- Reduce the mixer speed to low.
- Add the remaining flour mixture alternately with the buttermilk (2 additions of each, starting with the flour), beating until just combined.
- Beat in the pumpkin puree, blending thoroughly..
- Pour the batter into the Bundt pan until it is just less than three-quarters full. (If you have leftover batter, consider making some cupcakes or even a small loaf cake.)
- Bake the cake for about 45 to 55 minutes or until a skewer inserted in the centre comes out clean. Ideally, the outside should be beginning to turn a light golden brown colour.
- Remove the Bundt pan from the oven and set it on a wire rack to cool.
- After half an hour, carefully turn the cake out of the Bundt pan and on to the wire rack to cool completely.
- For the glaze, mix the icing sugar gradually with the water or lemon juice, until a smooth, drizzle-able consistency is reached. (Go carefully, as you may need more or less liquid.)
- Drizzle the glaze over the cooled cake.
- Sprinkle with the chopped crystallised ginger, if using.
- Allow the glaze to dry before slicing and serving.
Notes
Adapted from a recipe by Martha Stewart.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.