Porterfield Pumpkin Bundt with Snow White Glaze

Porterfield Pumpkin Bundt with Snow White Glaze
Porterfield Pumpkin Bundt with Snow White Glaze
This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. This is the cake you need for every fall holiday—it is a big, attractive Bundt, with a moist crumb and lightly spiced, not-too-sweet flavor. The pumpkin and oil keep the cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages. If you want a vanilla-flavored glaze, add 1 teaspoon vanilla extract; for a maple flavor, add 1/2 teaspoon vanilla and 1/2 teaspoon maple extract.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes one 10-inch Bundt or tube cake; serves 10 to 14
American Cake Milk/Cream Dairy Egg Vegetable Dessert Bake Squash Pumpkin Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 tablespoons honey
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 3 1/3 cups sifted all-purpose flour
  • 1/2 teaspoon ground allspice or mace
  • 1 1/4 cups dark brown sugar, packed
  • 1 cup canola or light olive oil
  • 5 large eggs, at room temperature
  • 2 cups canned unsweetened pumpkin
  • 2/3 cup orange juice or milk (or buttermilk if using)
  • 1 1/2 cups sifted confectioners' sugar
  • scant pinch of salt
  • 2 to 3 drops fresh lemon juice
  • 2 to 3 tablespoons milk or cream, or as needed
  • garnish: 1/4 cups chopped walnuts, optional
  • pan preparation: generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
  • a 9 1/2- to 10-inch (10- to 12-cup) bundt or plain tube pan; baking parchment, wax paper, or aluminum foil; sifter; foil-covered 10-inch cardboard cake disk or flat plate; wooden skewer or cake tester
  • Carbohydrate 1117 g(372%)
  • Cholesterol 934 mg(311%)
  • Fat 247 g(380%)
  • Fiber 17 g(67%)
  • Protein 80 g(160%)
  • Saturated Fat 40 g(200%)
  • Sodium 3369 mg(140%)
  • Calories 6902

My Autumn Baking Obsession: The Porterfield Pumpkin Bundt

Autumn has always been my favorite time of year. The crisp air, the changing leaves, the cozy feeling of being curled up with a good book and a warm drink... but most of all, it's the baking! There's something about the rich, warm spices of fall that just make me want to spend hours in the kitchen, creating delicious treats to share with family and friends. This year, my obsession has reached new heights with the Porterfield Pumpkin Bundt cake.

This recipe is more than just a cake; it's a masterpiece. The moment I saw the recipe, I knew I had to make it. The promise of a moist, lightly spiced, not-too-sweet pumpkin cake topped with a luscious snow-white glaze was simply irresistible. And let me tell you, the reality lived up to the hype, and then some! The deep, warm flavors of cinnamon, ginger, nutmeg, and allspice mingled perfectly with the sweetness of the pumpkin and the subtle hint of brown sugar. The texture was beyond perfect – wonderfully moist and tender, yet with a delicate crumb that just melted in my mouth.

The glaze itself was the perfect complement to the cake. It wasn't too sweet, allowing the spices and pumpkin flavor to shine through. It provided the perfect amount of sweetness and a delightful creamy texture. The addition of walnuts (optional, but highly recommended!) added a lovely crunch and a touch of nutty richness.

Making this cake was a truly rewarding experience. The process was straightforward, and the result was a showstopping dessert that impressed everyone who had the pleasure of tasting it. It was the star of my Thanksgiving table, and I'm already planning to make it again for Christmas. The aroma alone, filling my kitchen with the scents of warm spices and pumpkin, was enough to put me in the holiday spirit.

Beyond the Recipe: A Symbol of Autumn Gatherings

For me, this cake transcends being just a delicious treat. It represents the warmth and togetherness of autumn gatherings. It's the centerpiece of my Thanksgiving table, a symbol of the abundance and gratitude I feel during this special time of year. The act of baking itself is a form of self-care, allowing me to focus on the process and create something beautiful and delicious to share with loved ones. It's a moment of quiet reflection, a chance to disconnect from the everyday hustle and bustle and connect with the joy of creating something special.

This cake isn't just for holidays, though. It's perfect for any fall gathering, whether it's a casual get-together with friends, a cozy night in with family, or even a treat for yourself after a long day. The moist crumb and lightly spiced flavor make it a comforting and satisfying dessert any time. The beautiful presentation, thanks to the Bundt pan and the elegant glaze, makes it a showstopper, no matter the occasion.

So, if you're looking for a recipe that will transport you to the heart of autumn, look no further than the Porterfield Pumpkin Bundt. It's a recipe that has quickly become a cherished tradition in my home, and I hope it will become one in yours as well.

Tips and Variations: Making it Your Own

While this recipe is already exceptional, there's always room for creativity! Feel free to experiment with different types of nuts, such as pecans or hazelnuts, or even add a touch of dried cranberries or chopped apples to the batter for added texture and flavor. You can also adjust the spices to suit your preference; if you love a bolder spice flavor, feel free to increase the amount of cinnamon, ginger, or nutmeg.

Whether you're a seasoned baker or a novice in the kitchen, this Porterfield Pumpkin Bundt is a must-try recipe. It's a guaranteed crowd-pleaser, a perfect centerpiece for any autumn gathering, and a true testament to the joy and satisfaction of baking from scratch. So go ahead, dust off your Bundt pan, gather your ingredients, and prepare to be amazed!

Step-by-step

    • Position rack in lower third of oven. Preheat oven to 350°F and bake 65 to 70 minutes. Prepare the pan as directed.
    • In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
    • Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
    • With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
    • Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
    • Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
    • Whisk together all the glaze ingredients until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Use the glaze as soon as it is prepared.
    • Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
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