SPICED PUMPKIN BUNDT CAKE WITH MAPLE GLAZE
 
 
Ingredients
  • 225g unsalted butter, softened (1 cup)
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1¼ cups canned pumpkin
  • ¾ cup buttermilk, well shaken
  • ½ tsp vanilla extract
  • 2¼ cups plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • For the maple glaze
  • 1 cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 - 2 tsp milk
  • 1 - 2 tsp dutch cinnamon, to taste
  • Pinch of salt
Method
  1. To make the pumpkin cake, preheat the oven to 180 C (350 F) and butter and flour a bundt pan.
  2. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
  3. In a medium bowl, combine the pumpkin, buttermilk and vanilla.
  4. In another medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  5. Turn the electric mixer to low, and add a quarter of the dry ingredients. Mix until just combined. Add a third of the pumpkin mixture, beat on low until combined, and continue adding the dry ingredients and pumpkin mixtures alternately, finishing with the dry ingredients.
  6. Pour the batter into the prepared pan and spread it out so it's even.
  7. Bake for 40 - 50 minutes, until fragrant, golden, and a skewer inserted comes out clean. Allow to cool completely.
  8. To make the maple glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
  9. Pour the glaze over the cake and enjoy. Serves 10 - 12.
Recipe by Butter Baking at https://www.butterbaking.com/2012/12/19/spiced-pumpkin-bundt-cake-with-maple-glaze/