Pumpkin-Spice Bundt
Here's a recipe idea to use your pumpkin and dried cranberries this holiday season. This eye-catching cake, made in a fluted tub pan, makes a lovely presentation on any table.
Ingredients
-
Cake:
-
2-3/4 cups cake flour (not self-rising)
-
2 teaspoons pumpkin pie spice
-
1-1/2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup (2 sticks) unsalted butter, softened
-
1-1/2 cups sugar
-
3 eggs
-
1 cup solid-pack pumpkin puree
-
1 teaspoon vanilla extract
-
1 cup milk
-
1 cup sweetened dried cranberries, coarsely chopped
-
Glaze:
-
1-1/2 cups confectioner's sugar
-
1 tablespoon light corn syrup
-
6 to 7 teaspoons lemon juice
-
Lemon peel and pumpkin pie spice, for garnish, if desired
Directions
1.
Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan. Set aside.
2.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
3.
Beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.
4.
On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium-high. Fold in cranberries. Spoon into prepared pan.
5.
Bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely.
6.
Prepare Glaze: In a small bowl, mix together confectioners' sugar, corn syrup and lemon juice until smooth. Drizzle over top of cake and allow to drip down the sides. Garnish with lemon peel and pumpkin pie spice, if desired.
Nutrition information
Calories 361, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 72 mg, Sodium 172 mg, Carbohydrate 58 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Pumpkin & Ginger Pound Cake
This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.
See RecipeMore Great Recipe Ideas from Family Circle
