Pumpkin Bundt Cake with Chocolate Glaze
Pumpkin Bundt Cake with Chocolate Glaze recipe
Yield
16 servingsPrep
15 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 16 | ounces |
canned pumpkin purée
|
|
| 1 | cup |
vegetable oil
|
|
| Glaze | |||
| 1 | tablespoon |
butter
|
|
| 1 | ounce |
unsweetened chocolate
|
|
| 1 | dash |
salt
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
powdered sugar
|
|
| 2 | tablespoons |
milk
or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 237 | ml |
vegetable oil
|
|
| Glaze | |||
| 15 | ml |
butter
|
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 1 | dash |
salt
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 296 | ml |
powdered sugar
|
|
| 3E+1 | ml |
milk
or as needed |
|
Directions
Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside.
Beat the eggs until flothy; add the sugars.
Beat until very thick.
Stir in the pumpkin and oil, until smooth.
Blend flour mixture thoroughly into the creamed mixture.
Pour into a greased and floured 10 inch tube pan.
Bake in preheated 350℉ (180℃) F oven for about one hour or until cake tester inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan.
Cool completely on a wire rack.
Drizzle the glaze over the cake.
THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla.
Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the freezer.
