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 |
|
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.
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