Recipe: Pumpkin Bundt Cake
Pumpkin bundt cake? Yes – time to use up the rest of the pumpkin from the waffle recipe the other day. Plus, it’s pumpkin-licious! It’s not gluten free, because I made it for work, yet if you want to make it GF, simply sub the cake flour for gluten free flour and be sure to add in the xantham gum.
Here we go – time to bake up.
Ingredients
- about 4 cups of cake flour
- 4 teaspoons of baking powder and soda
- 1 teaspoon of salt
- 2 tablespoons of ground ginger
- 1 tablespoon of ground cinnamon
- 1/2 a tablespoon of ground nutmeg
- 1 cup of salted butter – room temperature
- 2 1/2 cups of brown sugar
- 4 eggs
- 1 cup of soya milk
- a tablespoon of vanilla
- 1 1/2 cups of pumpkin puree
First, gather all of your ingredients and ensure the butter is a room temperature – not melted, though and set the oven to 350 degrees.
Sift together all of the dry ingredients: flour, powder, soda, salt, ginger, cinnamon and nutmeg. Set the bowl aside. Beat the butter and the brown sugar together until it’s nice and creamy.
Add in the eggs, one at a time and mix well. Add in the flour in 4 different stages. Mix well between each addition. Then, add the milk and vanilla. Mix well. Lastly, add in the pumpkin and mix well.
Time to bake!
Lightly flour your bundt pan and pour in the batter. Bake for 1 hour or until a stick comes out clean.
Done!
It looks so good.
Top with powdered sugar or a glaze if you wish, or leave plain like I did.
Eat up and share with those you love.
Thanks for visiting – see you again in 2016! Oh, and stop by this weekend since I have a New Year’s goal to share with you – you’re gonna love it (I hope!). Be safe and visit again soon.
Recipe
Pumpkin Bundt Cake
Ingredients
- about 4 cups of cake flour
- 4 teaspoons of baking powder and soda
- 1 teaspoon of salt
- 2 tablespoons of ground ginger
- 1 tablespoon of ground cinnamon
- 1/2 a tablespoon of ground nutmeg
- 1 cup of salted butter - room temperature
- 2 1/2 cups of brown sugar
- 4 eggs
- 1 cup of soya milk
- a tablespoon of vanilla
- 1 1/2 cups of pumpkin puree
Instructions
- First, gather all of your ingredients and ensure the butter is a room temperature - not melted, though and set the oven to 350 degrees.
- Sift together all of the dry ingredients: flour, powder, soda, salt, ginger, cinnamon and nutmeg. Set the bowl aside. Beat the butter and the brown sugar together until it's nice and creamy.
- Add in the eggs, one at a time and mix well. Add in the flour in 4 different stages. Mix well between each addition. Then, add the milk and vanilla. Mix well. Lastly, add in the pumpkin and mix well.
- Time to bake! Lightly flour your bundt pan and pour in the batter. Bake for 1 hour or until a stick comes out clean.
- Done! It looks so good. Top with powdered sugar or a glaze if you wish, or leave plain like I did.
- Eat up and share with those you love.
