Porterfield Pumpkin Bundt with Snow White Glaze

Name: Porterfield Pumpkin Bundt with Snow White Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 355 milliliters sifted confectioners sugar; 296 milliliters dark brown sugar, packed; 5 larges eggs, at room temperature; 789 milliliters sifted all-purpose flour; 355 milliliters granulated sugar; 1 teaspoons ground allspice or mace; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 2 teaspoons ground nutmeg; 2 Tbsps honey; 2 drops fresh lemon juice; 237 milliliters canola or light olive oil; 2 Tbsps milk or cream, or as needed; 158 milliliters orange juice or milk (or buttermilk if using); 473 milliliters canned unsweetened pumpkin; 1 teaspoons salt; 1 pinch pinch of salt; 0 teaspoons vanilla extract; 59 milliliters Garnish: chopped walnuts, optional

You can never have too many side dish recipes, so give Porterfield Pumpkin Bundt with Snow White Glaze a try. Watching your figure? This vegetarian recipe has 544 calories, 8g of protein, and 7g of fat per serving. This recipe serves 10. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cinnamon, baking soda, ground nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Position rack in lower third of oven. Preheat oven to 350F and bake 65 to 70 minutes. Prepare the pan as directed.

Equipment you will use

Oven

Frying Pan

In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.

Ingredients you will need

Baking Soda

Spices

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Dark Brown Sugar

Granulated Sugar

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Pumpkin

Egg

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Buttermilk

Juice

Milk

Equipment you will use

Blender

Bowl

Scoop the batter into the prepared pan.

Equipment you will use

Frying 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.

Equipment you will use

Oven

Frying Pan

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.

Equipment you will use

Knife

Aluminum Foil

Frying Pan

Whisk together all the ingredients until smooth and creamy.

Equipment you will use

Whisk

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.

Ingredients you will need

Glaze

Milk

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.

Ingredients you will need

Glaze

Nuts