Pumpkin Spice Bundt Cake With Buttermilk Icing Food

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PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING



Pumpkin Spice Bundt Cake with Buttermilk Icing image

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Categories     Cake     Mixer     Dairy     Egg     Vegetable     Dessert     Bake     Thanksgiving     Squash     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

For cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special Equipment
a 10-inch nonstick bundt pan (3 quart)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  • Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  • Make icing:
  • While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING



Pumpkin Spice Bundt Cake With Buttermilk Icing image

The flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.

Provided by Barb G.

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup butter (3/4 cup)
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (NOT pie filling)
3/4 cup buttermilk, well-shaken
1 teaspoon vanilla
1 1/4 cups sugar or 1 1/4 cups Splenda sugar substitute, for baking
3 large eggs
2 tablespoons buttermilk, plus additional
2 teaspoons buttermilk, well-shaken
1 1/2 cups powdered sugar

Steps:

  • Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
  • Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
  • Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
  • Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
  • Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
  • Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
  • Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.

Nutrition Facts : Calories 362.7, Fat 13.2, SaturatedFat 7.9, Cholesterol 84.1, Sodium 443.4, Carbohydrate 57.2, Fiber 1.5, Sugar 37.5, Protein 5

MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN-SPICE BUNDT CAKE



Pumpkin-Spice Bundt Cake image

This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).

Provided by Dee514

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 17

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Steps:

  • Preheat oven to 350°.
  • Combine first 6 ingredients; set flour mixture aside.
  • Combine pumpkin and applesauce; set aside.
  • Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
  • Add egg whites and vanilla, beating well.
  • Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
  • Pour batter into a 12-cup Bundt pan coated with cooking spray.
  • Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes; remove from pan.
  • Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
  • Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
  • Spoon glaze over warm cake.

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

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