This spiced pumpkin bundt cake is a delightful dessert perfect for fall gatherings. Its moist texture and warm spices make it a crowd-pleaser.
Preheat your oven to 350°F (175°C).
Preheating ensures the cake bakes evenly from the start.
In a large mixing bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove.
Sifting helps to evenly distribute the spices and aerate the flour.
In another bowl, beat the eggs and sugar together until light and fluffy.
Beating the eggs and sugar well creates a light texture in the cake.
Mix in the pumpkin puree until well combined.
Ensure the pumpkin is fully incorporated for a consistent flavor.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chopped pecans and walnuts.
Folding prevents the nuts from sinking to the bottom of the batter.
Pour the batter into a greased bundt pan and smooth the top.
Greasing the pan ensures the cake releases easily after baking.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum time to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Cooling slightly in the pan helps the cake set and release more easily.
To make the glaze, beat the cream cheese, vanilla extract, confectioners' sugar, and rum until smooth.
Adjust the consistency of the glaze with a little milk if needed.
Drizzle the glaze over the cooled cake and let it set before serving.
For a decorative touch, use a piping bag to apply the glaze.
Slice and serve your spiced pumpkin bundt cake with a smile.
Pair with a warm beverage for a cozy treat.
Nutze unsere App für das beste Erlebnis
