For the Baker: Spiced Pumpkin Bundt Cake.

Spiced Pumpkin Bundt Cake by Oreck

Start with a cake containing your favorite spices (cinnamon, nutmeg, ginger), drizzle on a cinnamon cream cheese glaze—and you have a holiday dessert that’ll be gobbled up in no time!

Spiced Pumpkin Bundt Cake by Oreck

What you’ll need:

For the Cake

  • 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

For the Cinnamon Cream Cheese Glaze

  • 2 cups powdered sugar
  • ½ cup (4 ounces) softened cream cheese
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1-2 tablespoons milk (to thin out the glaze)

Spiced Pumpkin Bundt Cake Collage by Oreck

Instructions:

  1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. 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.
  4. 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.
  5. Beat cream cheese and powdered sugar together until blended, adding in the vanilla extract and cinnamon.
  6. Gradually add in milk until glaze is easily spreadable. Pour over cake and spread as desired.

See the original recipe here.

About the Author: Carole King

As Senior Copywriter for Oreck Corporation, Carole King helps consumers understand the features and benefits of our products through digital communications, direct mail, in-store signage and pithy email subject lines. Carole also lives to accessorize with vintage jewelry, pines for art deco furniture she cannot afford, digs Ella and Bette and Willie, and talks to her zinnias.

This entry was posted onThursday, December 1st, 2011 at 8:00 am and is filed under Holidays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. You can skip to the end and leave a response. Pinging is currently not allowed.