Spiced Pumpkin Bundt Cake-the blend of spices and pumpkin come together to create this flavorful cake!
I know summer’s not quite over yet. It might be a tad bit early for traditionally fall treats. Pumpkin, apples, Candy Corn. Would it help if I told you’ve I’ve been saving this recipe for over 4 months to share?
Spring is a time for spring cleaning. For me, that means cleaning out the pantry as well as the kids’ closets. Making sure everything still fits, is usable. Getting the older stuff to the front or out of there completely.
I’m a huge after holiday shopper. Especially when it comes to my baking supplies. Most chocolate is always good for at least a year. Who cares what color the wrapper is on the outside. It’s what’s on the inside that counts! I’ve got at least 3 bags of pastel wrapped chocolate in my cabinets right now. (There used to be 6 bags, but we won’t talk about what happened to the other bags.)
It’s the same with canned goods. A sale on peanut butter, and I’ll buy 4 jars. Don’t judge but when there’s a sale on the canned chicken noodle soup, I can fill an entire shelf with it. My kids love it and will eat it as an after school snack.
It was no surprise to find 2 cans of pumpkin hidden in the back of the cabinet when I cleared everything out in April. Everyone else is thinking summer and cool treats. All I can think about is a pumpkin cake.
I’m not a big pumpkin fan. This is no secret. I don’t know that’ I’ll ever be comfortable eating a slice of just plain pumpkin pie. Part of it’s the texture thing. I don’t do Flans either.
Give me cake. You can never go wrong with a cake. Make it a flavorful, doesn’t need icing bundt cake and I’ll eat it all day long.
My family fell in love with this cake. The blend of ginger, cinnamon and nutmeg come together to enhance the subtle pumpkin background. My picky eater was won over with this one. Even knowing the base was pumpkin.
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- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 cup butter, softened
- 1 3/4 cups brown sugar
- 3 large eggs
- 3/4 cups buttermilk
- 1 cup canned pumpkin puree
- Preheat oven to 350 degrees. Grease and flour an 11 cup (or larger) bundt pan.
- Combine flour, baking powder, baking soda, salt and spices, set aside.
- In a mixing bowl cream butter and brown sugar together until fluffy on medium speed. Add in eggs, one at a time, mixing well after each addition.
- Alternating between flour mixture and buttermilk, starting and ending with flour, add in both, mixing well after each addition. Mix in Pumpkin.
- Spoon batter into prepared bundt pan, Bake for 50-55 minutes. Test for doneness using a toothpick. Let cake rest on a cooling rack in pan for 30 minutes before turning out onto rack to cool completely.
- Garnish with Powdered sugar if desired.
recipe source ChocolateChocolateandmore.com
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