Hi! I hope you all had a wonderful Thanksgiving and enjoyed the time spent with family and friends. Whether you stuffed yourself silly, or were standing in line at a Black Friday sale, or were overdosing on leftovers and football, Thanksgiving is such a great holiday, isn't it? I'm starting to plan out my Christmas baking and looking forward to making some of my favorite Christmas recipes (and trying some new ones) but in the meantime, I think I need to make a few big salads to make up for some of the over-indulging from last week.
I know people think of pumpkin desserts more for fall and Thanksgiving, but I love them all through the holiday season. I've made this bundt cake several times this year and felt like I couldn't let the season go by without posting this recipe since it's been one of my favorite desserts to make this year. As you've probably guessed from my blog, I do love bundt cakes and even more so during the holidays. They're easy, festive, and so adaptable to your favorite cake recipe, and, I just find them nostalgic and beautiful.
This pumpkin spice bundt cake has such a moist tender crumb--thanks in part to the pumpkin which is always so good in baked goods. I played around with the spices until I found a mix that brings out those delicious fall flavors we love-- cinnamon, nutmeg, ginger, and cloves, but did not overpower the cake. Finally, how can you go wrong with a sweet cream cheese glaze to offset the spicy cake? Pure fall goodness!
I know I plan on making this at least one more time over the holidays. It's a great cake to make for a brunch, an office holiday potluck, or wrapped on a beautiful plate to take to a neighbor or friend.
Pumpkin Spice Bundt Cake
2 1/2 cups sugar
1 cup canola oil
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 can (15 oz) solid-pack pumpkin
1/2 cup chopped toasted pecans for garnish (optional)
1. Preheat oven to 350 degrees F. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt, ginger and cloves; add to egg mixture, alternatively with pumpkin, beating well after each addition.
3. Transfer to the greased fluted tube pan. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean (I always set my oven time for about 10 minutes less than the estimated time in order to allow for differences in oven temperatures-- my oven runs tends to run hot, so it usually needs less time than what is called for-- so set the timer for 50 minutes and then check the cake and adjust the time accordingly).
4. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Drizzle with cream cheese glaze.
Adapted from Taste of Home
Cream Cheese Glaze
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk
pinch of salt
1. Process cream cheese, powdered sugar, vanilla, pinch of salt, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle toasted pecans on top, if using.
Adapted from Southern Living