I know, I know I have been next level #obsessed with pumpkin recipes this fall, but like if you can't do it in the fall when can you?! These little bundt cakes are the perfect accompaniment to any meal especially Thanksgiving!
Spicy Pumpkin Bundt Cakes with a Bourbon Glaze
Ingredients
3 Cups AP Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Salt
1/4 tsp Ground Cloves
1/4 Tsp Ground Ginger
2 1/2 Cups Sugar1 Cup Canola Oil
3 Large Eggs
1 15 oz Packed Pumpkin - unsweetened
2 Tbsp Bourbon
1 Cup Chipped Walnuts
*** Adapted from Taste of Home Tube Cake
Glaze
2 Cups Confectioners Sugar
1/2 tsp Vanilla
1 1/2 tsp Bourbon
1-2 Tbsp Water as needed
Active Prep Time: 15 Minutes
Total Time: 45 Minutes
Servings: 24 Mini Bundt Cakes
Directions
Preheat oven to 350 degreed. Put all of the dry ingredients in a medium size bowl and lightly mix and set aside. With the paddle attachment, combine the sugar and oil in the bowl of a mixer. Beat until the sugar has dissolved - about 5 minutes. Add one egg at a time, being certain that each egg is fully incorporated. Continue to mix until the mixture become thick and pale yellow (about 5-7 minutes). Add the vanilla and the bourbon. Alternating add 1 cup of dry ingredients, combine, then 1/3 cup of pumpkin. Continue alternating and end with the remaining pumpkin. Fold in the walnuts.
Fill the greased and flour lined bundt pans with the cake batter. Only fill them halfway as they rise a lot in the baking process. Bake for 12-18 minutes checking periodically. They are done when a toothpick comes out of the center clean. Let the cakes cool completely prior to decorating.
While the cakes are cooling put the confectioners sugar in a bowl. Add the vanilla and the bourbon and stir. If the frosting is too thick begin to add water one teaspoon at a time. This will allow you to manage the consistency. You want it to be thick, smooth, and glossy, but also spreadable - think paste. Decorate your cakes and serve!
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