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Spicy Pumpkin Bundt Cake

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This recipe for spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

  • Yield: Makes 1 cake

Source: The Martha Stewart Show, November Fall 2007

Ingredients

  • Nonstick cooking spray, for pan
  • 4 cups cake flour (not self-rising), plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 1/2 cups canned pumpkin puree
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Reviews Add a comment

  • MS10523569
    19 NOV, 2017
    This cake is marvelous!This recipe stand up nicely to glutton/free 1-1 flour. It is moist and has the perfect amount of spice. It popped right out of the pan- I️ buttered but did not flour
    Reply
  • lindalee.walker
    20 NOV, 2016
    This is an easy and delicious cake. Very moist and flavorful. I suggest checking your cake at 40 minutes, mine was done. I go by my inside thermometer, not the oven's nob for verification of the oven's temp. Perfect holiday cake.
    Reply
  • MS12248111
    20 NOV, 2014
    The best cake Perfectly soft and delicious, balanced each morning and celebration Good for the perfect recipe I made a silicon mold and left great Gugelhupf
    Reply
  • MS12177352
    30 OCT, 2014
    Made the Spicy Pumpkin Bundt Cake and was not moist, not very pumpkin-y or spicy. Followed the recipe very carefully. I will try using sour cream and less flour.
    Reply
  • MS11695092
    2 NOV, 2013
    I made this for our halloween party. Although I had concerns about the tablespoon of ground ginger I followed the recipe; no adjustments. It was wonderful. The aroma and flavor are exceptional. I will make this again for Thanksgiving. Enjoy!
    Reply
  • AshleyandSpice
    22 NOV, 2011
    Amazing! The cake flour and buttermilk really make this recipe shine. Its so light and fluffy it makes it unique from other pumpkin bread type recipes. I don't like my pumpkin desserts to be spicy so I cut back on all of the spices except for cinnamon which I added a little extra. My bunt pan was only for 10 cups and the recipe is for 14 cups. I used the leftovers as muffins and were just as good as the cake. I plan on making this a fall tradition.
    Reply
  • LawsonA2
    10 DEC, 2010
    Yum! I made this recipe for all my coworkers! It was so good, a sure crowd pleaser,
    Reply
  • lynnedaly
    15 OCT, 2010
    For someone who cooks a lot, this cake is nothing special. A pumpkin spice cake with an enticing name. It was fine - not exceptional in any way. Nor anything I need to make again. Did not keep this recipe. Quick, pumpkin bfast beads are easier with much less fat and calories.
    Reply
  • serilee
    9 OCT, 2010
    I made this today. It was a hit with my family. I didn't have cake flour so I used 3 3/4 cup all purpose flour. I also cut back on the ginger, using 2 tsp. instead of the 1 tablespoon called for. It makes a very moist yummy cake. I didn't use the powdered sugar on top either. Its not really necessary. Definitely a keeper!
    Reply
  • Mayson
    8 JUN, 2010
    I LOVE this cake. It is moist and the texture and flavor are perfect. I did not add frosting when I made it and am glad, because it really does not need it. It's dense (but not gooey) and delicious. I love recipes that showcase/incorporate pumpkin in ways other than a traditional pie (of which I am also a fan). This one is being saved for much future use.
    Reply