Porterfield Pumpkin Bundt with Snow White Glaze

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)

  • Snow White glaze
    • 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

    • Special Equipment: 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

    • Pan Preparation: Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.

    Description

    This Recipe Is For Baking At Sea Level. However, You Will Notice Specifics Related To Baking At High Altitude. For Instructions On Baking At...

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