Pumpkin Spice Bundt Cake

One forkful of this moist, pumpkin-spice buttermilk cake will definitely put you in a fall mood. It makes a dramatic statement baked in a bundt pan.

Serves 8    

2¼ cups all-purpose flour, plus extra for dusting
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
¼ cup diced candied ginger
½ teaspoon salt
12 tablespoons butter, softened
¾ cup granulated sugar
½ cup dark brown sugar
3 large eggs
1 cup canned solid-pack pumpkin
¼ cup fresh orange juice plus zest of 1 large orange
1 teaspoon vanilla extract
½ cup well-shaken buttermilk
½ cup grated apple

  1. Preheat oven to 350ºF. Butter a 10-inch bundt cake pan and dust with flour, set aside. In a medium-size bowl,
    whisk together the flour, baking soda, baking powder, spices, candied ginger and salt.
  2. In another bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time until well combined. Blend in the pumpkin, orange juice, zest, vanilla, buttermilk and grated apple (the mixture will look curdled but will smooth out when the flour is added).
  3. Combine the flour mixture with the egg mixture, blending well. Do not over-mix.
  4. Transfer the batter to the prepared pan.
  5. Bake for 45–55 minutes, or until a cake tester or toothpick inserted in the middle comes out clean. Invert and cool on a wire rack. Dust with confectioners’ sugar or frost (see recipe below).


2 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
2–4 tablespoons milk

  1. In a bowl, combine all the ingredients to make a loose glaze; drizzle over cake.
  2. Cut in wedges to serve.


Categories: Desserts