Pumpkin Bundt Cake
photo by Juju Bee
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 4 eggs
- 2 cups sugar
- 1 1⁄4 cups vegetable oil
- 1 cup fresh pumpkin or 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon, ground
- 1⁄8 teaspoon cloves or 1/8 teaspoon allspice, ground
- 1⁄4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups walnut pieces
directions
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, mix the eggs with a large fork until well blended.
- Mix in the sugar.
- Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
- Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
- Stir in thoroughly.
- Stir in the whole wheat and all-purpose flours just until blended.
- Stir in the walnuts.
- Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)
Questions & Replies
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The glaze looks orange. What did you glaze it with, I don't see the recipe here?
Reviews
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Wow! So much fat in this! But very yummy! I used chocolate chips instead of walnuts because I didn't have any. I also used all whole wheat flour instead of half whole wheat and half all purpose. It was very moist (most likely from all that oil!) and delicious! Next time I'm going to substitute applesauce for half of the oil and make it a bit less fattening. -
Great recipe! I didn't follow it exactly (I omitted the walnut pieces because I thought it had enough fat with 1 1/4 cups of oil!), but it turned out SO well. Loved it, and so did my guests. I'll be making this again. -
I made this tonight and the house smelled wonderful long before it was ready to eat! DH and I both were told this week we need more potassium and pumpkin was a good way to get it. This recipe is a delicious way to get it. I can't wait to make it again, but maybe as cupcakes with cream cheese icing, yummmmm!! -
Very Good! I loved the spice combo. Well written and simple instructions too. I decided to go all the way with the pumpkin theme for Thanksgiving! I posted a pic for you hope you like it as much as we did! -
Very good! Perfect flavor, Thanks so much for the recipe! For by grace are ye saved...
see 4 more reviews
Tweaks
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Perfection. It called for the perfect combination of spices to pumpkin. The batter was so yummy I almost didn't want to bake it! <br/><br/>Instead of 'either/or" on the cloves and allspice, I put 1/16th teaspoon of each together to make the 1/8 tsp called for. At the last minute I found that the only cinnamon I had was some cinnamon-sugar hubby had put into my cinnamon jar (argh!), so I had to"guesstimate" that about a 1/4 cup of that would make enough cinnamon. It was after I'd added the sugar so my cake ended up with an extra 1/4 sugar. I also didn't have wheat flour so I used regular bleached all-purpose<br/><br/>I also added a handful of sweetened dried cranberries instead of the nuts since hubby is allergic, I think I could have added a lot more as well.<br/><br/>Otherwise I measured and assembled it precisely as written. It was easy and I loved that I just could do it all in my new Kitchenaid mixer! It went very fast and easy. I just let the mixer run on "stir" while I asssemble everything as I went.<br/><br/>For the glaze I didn't have powdered milk. So instead of the powdered milk/water combo I used 3 Tablespoons of milk and 3 Tablespoons of buttermilk. The buttermilk overwhelmed it but it did taste good on the cake, but it overwhelmed the cream cheese a tad.. Next time I'll skip the buttermilk idea. (If you use real milk of course you should refrigerate the cake)<br/><br/>Be sure to watch it very closely it will overcook so easy if you leave it even a minute or two longer in the oven than necessary. -
Wow! So much fat in this! But very yummy! I used chocolate chips instead of walnuts because I didn't have any. I also used all whole wheat flour instead of half whole wheat and half all purpose. It was very moist (most likely from all that oil!) and delicious! Next time I'm going to substitute applesauce for half of the oil and make it a bit less fattening.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
