Pumpkin Bundt Cake

DELICIOUS!

Pumpkin bundt cake

For more spice than pumpkin use about 1/8th of a cup less pumpkin and do 5 dashes of all the starred spices except cinnamon…use 1.5-2 tsp of that.  1 cup margarine or butter tastes better than oil.

Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons cinnamon*
  • 1/2 teaspoon allspice*
  • 1/2 teaspoon nutmeg*
  • 1/2 teaspoon ginger*
  • —-
  • 4 eggs
  • 1 cup butter, melted and cooled or 1 cup vegetable oil
  • One 15-ounce can solid packed pumpkin or fresh puree
  • —-
  • 1 cup chopped pecans, lightly toasted

 

Preparation:

Preheat oven to 350 degrees F. Grease and flour bundt cake pan. In a large bowl with a wire whisk, combine first set of ingredients. In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Pour into prepared bundt cake pan. Bake 45 to 50 minutes. Cool in pan on wire rack for 10 minutes. Remove  from pan and finish cooling on rack.

I used this frosting:

CINNAMON FROSTING

  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 tablespoon milk

INSTRUCTIONS

Mix ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.  Use enough milk to get to consistency of drizzle