Martha's Spicy Pumpkin Bundt Cake
Source of Recipe
Martha
Recipe Introduction
This cake is DEEEE-VINE! It is great with just a dusting of powdered sugar. OR. If you REALLY want to gild the ranuncula, a cream cheese frosting/glaze is fabulous.
List of Ingredients
�Nonstick cooking spray, for pan
�4 cups cake flour (not self-rising), plus more for dusting
�4 teaspoons baking powder
�1 teaspoon baking soda
�1 teaspoon salt
�1 tablespoon ground ginger
�2 teaspoons ground cinnamon
�1 teaspoon freshly grated nutmeg
�1/2 teaspoon ground cloves
�1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
�2 1/2 cups packed light-brown sugar
�4 large eggs
�1 cup buttermilk
�1 1/2 cups canned pumpkin puree
�Confectioners' sugar, for dusting
Read more at Marthastewart.com: Spicy Pumpkin Bundt Cake Recipe - MarthaStewart.com
Recipe
�Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
�Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
�Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
�Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
|
|