Something sweet and seasonal was happening in my kitchen this morning. Actually, two sweet things were happening. First and most importantly was my kitchen helper…
I finally found my box of recipes that was buried under multitudes of other boxes still stacked in our kid’s basement…waiting our big move. (which will be next spring, hopefully!) Guess which recipe was smack on top? It makes sense since the last time I had my recipes with me was 2 years ago this fall. So I was cooking seasonal back then too!
It is my turn to provide treats at Bible study this evening. I briefly thought of bringing something healthy, but figured something sweet and unhealthy would be more of a treat!
In large mixing bowl put 3 eggs, 1 can pumpkin, 1 c. oil, 2 1/2 c. sugar, soda, salt, vanilla and1 teaspoon each of cinnamon, nutmeg and cloves. (I did not have any allspice) I also omitted the walnuts from the mix and added to the frosting instead.
Mix with electric hand mixer until well blended. Add flour and mix until just blended.
My little helper was eyeing my cake as I was photographing. (Notice little fingers ready to dip into batter)
Pour into oiled Bundt pan and bake in 350 oven for 55-60 minutes. Remove and place upside down on cooling rack. Drizzle with apple cider glaze and sprinkle with chopped nuts.
I sliced off a couple slices for my honey incase I don’t get to bring any home.
Pumpkin Bundt Cake with Apple Cider Glaze
1 (15 oz) pumpkin
1 t. vanilla
2 1/2 c. sugar
2 1/2 c. flour
1 t. soda
1 t. nutmeg
1 t. cinnamon
1 t. cloves
1/4 t. salt
1/2 c. chopped walnuts
Mix eggs with pumpkin, oil, vanilla, sugar and spices. Add flour and blend until just mixed. Pour into oiled Bundt pan and bake in 350 oven for 55-60 minutes. Cool upside down on cooling rack. Drizzle with apple cider glaze and chopped nuts.
Apple Cider Glaze
1/4 c. apple cider
3 c. powdered sugar
Heat cider and salt in sauce pan over low until hot. Whisk in powdered sugar until smooth. Drizzle over warm cake and top with chopped nuts.
My sweet little helper…