Honey Pumpkin Bundt Cake

Submitted by Sharlene~W

"Try this one for your Thanksgiving buffet!"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 12

ingredients

• 3 cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 3⁄4 cup butter, softened
• 1 1⁄2 cups honey
• 3 large eggs
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 cups canned pumpkin
• 1 1⁄2 cups dates, snipped into pieces
• 1 cup nuts, choppd
• powdered sugar

directions

1. Preheat oven to 350°F.
2. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
3. In a large bowl, combine butter and honey.
4. Beat with an electric mixer or by hand until creamy.
5. Beat in eggs, one at a time, until blended.
6. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
7. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
8. Bake for 45 minutes or until a pick inserted in center comes out clean.
9. Cool on rack.
10. Sprinkle with powdered sugar.
11. Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.

Reviews

[joeandallyson]

Not an overly sweet cake. Could use a drizzled icing over the top or turbinado sugar on top. Overall though, the spices were great and although this cake weighed a ton, it was very light in texture. A really nice cake and will use this recipie again.