Pumpkin Bundt Cake

Adapted from Food & Wine, 1997

Makes one 12-cup bundt cake.  Half the recipe makes 12 cupcakes or a 6-cup bundt.

Preheat oven to 350°

Spray a bundt pan or muffin tin with canola spray.

Sift together:

  • 3 1/3 cups flour
  • 1 ½ t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 T ginger
  • 2 t cinnamon
  • 1 t nutmeg
  • ½ t cloves

In a mixing bowl, beat together (I use my stand mixer here):

  • 2 ¾ cup sugar
  • ¾ cup canola oil
  • 4 eggs

Add and combine:

  • One 15-ounce can pumpkin purée
  • 2/3 cup warm water

Add the dry ingredients to the mixer and mix well, scraping the bottom and sides of the bowl to incorporate thoroughly. Transfer to the pan and bake (about 25 minutes for cupcakes and about 50 minutes for the large bundt). The cake will be golden, firm and pull from the sides when it is done. Let cool in the pan for about 10 minutes, then invert onto a serving plate.

Cupcakes are excellent plain, and even better when frosted with Cream Cheese Frosting.