Pumpkin Bundt Cake with Cinnamon Butter Glaze
Recipe slightly adapted from Swappin' Spoons
3 cups sugar
1 cup canola oil
4 eggs, cold
15 oz can of pure pumpkin puree
1 tsp vanilla
3 1/2 cups whole wheat flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
2 tsp cinnamon
1 tsp fresh ground cloves
2/3 cup warm water
Glaze:
2 cups powdered sugar
1/2 tsp cinnamon
2 TBSP melted butter
1/2 tsp vanilla
1/4 cup milk
Whisk together sugar through vanilla in medium bowl. In large bowl whisk together flour through cloves. Mix dry into wet until combined. Stir in warm water.
Pour batter into greased bundt pan. Bake at 350 for 1 hour or until a toothpick comes out clean.
Let cool in pan for 10 minutes and then turn out onto wire rack and cool completely.
Mix glaze ingredients and pour onto cooled cake.
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4 comments:
Looks yummy Cristine!
you had me with that glaze!
Mmmm, this looks so good! Usually I make pumpkin cupcakes with cream cheese frosting in the autumn, but I may need to try this one instead.
Im starting to get into the flavor of pumpkins, looks great and very Fall like as well! Richard from Amish Stories.
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