Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
Special equipment needed:
- 12-cup bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 12-cup bundt pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the pumpkin puree, milk, and vanilla extract, and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared bundt pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 350mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- You can use 1 teaspoon of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.
- You can use buttermilk instead of whole milk.
Variations:
- Add 1 cup of chopped pecans or walnuts to the batter.
- Add 1 cup of chocolate chips to the batter.
- Top the cooled cake with cream cheese frosting or a dusting of powdered sugar.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, wrap it in foil and bake in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar.
- Top the cake with whipped cream or cream cheese frosting.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Candied nuts
- Cinnamon sticks
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling food.
- Use a food thermometer to make sure the cake is fully cooked.
Food history:
- Pumpkin spice has been used in cooking since the 17th century.
- The first pumpkin pie recipe was published in 1675.
Flavor profiles:
- Warm spices
- Sweet pumpkin
- Buttery richness
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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