Pumpkin Bundt Cake With Chocolate Glaze
Created by Mikekey on February 10, 2014
- Servings: 12
- Prep Time: 30m
- Cook Time: 75m
- Recipe #12072
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves ( or allspice)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar ( firmly packed)
- 1 can (15 1/2 ounce) pumpkin (not pumpkin pie mix)
- 1 cup oil (canola oil)
- GLAZE
- 1 tablespoon butter
- 1 ounce semisweet baking chocolate
- Salt (1 dash)
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
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Step 3: Sift flour, baking powder, soda, salt and spices together; set aside.
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Step 4: In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
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Step 5: Blend dry ingredients into pumpkin mixture, mixing thoroughly.
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Step 6: Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
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Step 7: Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
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Step 8: *For the glaze*, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla.
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Step 9: Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Nutritional Facts
- Serving Size: 1 (168.3 g)
- Calories 623.3
- Total Fat - 25.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 81.8 mg
- Sodium - 634.6 mg
- Total Carbohydrate - 92.8 g
- Dietary Fiber - 2.3 g
- Sugars - 61.3 g
- Protein - 7.4 g
- Calcium - 134 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg