Porterfield Pumpkin Bundt With Snow White Glaze

Name: Porterfield Pumpkin Bundt With Snow White Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 cups sifted all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 3/4 teaspoon ground ginger; 1/2 teaspoon ground allspice or mace; 1/8 teaspoon ground cloves; 1 1/2 cups granulated sugar; 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; 2 tablespoons honey; Scant pinch of salt; 2 to 3 drops fresh lemon juice; 1/4 teaspoon vanilla extract; 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

Servings: persons

3 1/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice or mace
1/8 teaspoon ground cloves
1 1/2 cups granulated sugar
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
2 tablespoons honey
Scant pinch of salt
2 to 3 drops fresh lemon juice
1/4 teaspoon vanilla extract
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

1
Position rack in lower third of oven. Preheat oven to 350u00b0F and bake 65 to 70 minutes. Prepare the pan as directed.
2
In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
3
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.
4
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.
5
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.
6
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.
7
Whisk together all the 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.
8
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.

2153

kcal

Calories

Fat

315

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 1/3 cups sifted all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, and more.

Yes, Porterfield Pumpkin Bundt With Snow White Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!