This is a very moist cake with the right amount of spices; excellent.
Spicy Pumpkin Bundt Cake ~
~ adapted from Martha Stewart ~
Preheat oven to 350 degrees. Butter and flour a 14-cup bundt cake pan.
Whisk together 4 cups cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt,
1 tablespoon ground ginger,
1 teaspoon freshly grated nutmeg,
2 teaspoons ground cinnamon and 1/2 teaspoon ground cloves.
Beat 1 cup (2 sticks) unsalted butter at room temperature with 2 1/2 cups light brown sugar. Use the paddle attachment of a stand mixer, do not use the whisk attachment. Add 4 eggs, one at a time, blending in each one before adding the next one in sequence.
Turn mixer speed on low, blend in alternately the flour mixture with 1 cup buttermilk.
Add 1 1/2 cups canned pumpkin puree.
Bake for 50 to 55 minutes.
Let cool on a wire rack for 30 minutes in the pan before turning out to dust with powdered sugar.
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