Pumpkin Bundt Cake

Pumpkin Bundt Cake created by Juju Bee
Ingredients:
13
Serves:
10-12
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ingredients

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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)

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  1. mamaeolson
    Very good! Perfect flavor, Thanks so much for the recipe! For by grace are ye saved...
     
  2. Joanne W.
    One of the best recipes I have tried that uses fresh pumpkin. We don’t like things too sweet in our household, so I cut the sugar back to a cup and a quarter, I also cut back on the oil to 2/3 cup. It was perfect
     
  3. Sue B.
    The glaze looks orange. What did you glaze it with, I don't see the recipe here?
     
  4. Bess Ebee
    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.
     
  5. Bess Ebee
    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.
     

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