Are you ready?
So now you know that Lauren and I are really kindred spirits...animals, sustainable living, cooking, baking and booze....we are destined to blog together!!!
During #PumpkinWeek last month the last recipe I made was Pumpkin Pie Martini's. They were delicious and I had gone out and purchased 2 different liqueurs with which to make it. So this month, when Lauren announced the secret ingredient, my mind immediately went back to those Martinis and the liqueur that was still in the bar.
This cake is perfect for those holiday gatherings. It can be made ahead of time and as long as it is kept in an airtight container tastes better a couple of days after it was baked than it does on day one. This frees you up on the day of your gathering to concentrate on dinner, knowing that dessert is ready and waiting.
Pumpkin Spice Bundt Cake
3/4 c. butter, softened
2 1/4 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. each, ginger, cloves and nutmeg
1/2 t. salt
1 1/4 c. pumpkin puree
3/4 c. Pumpkin Spice Cream Liqueur
1 t. vanilla
1 1/4 c. sugar
3 T. Pumpkin Spice Cream Liqueur
1 1/2 c. powdered sugar
Spray Bundt Cake Pan liberally with baking spray. Preheat oven to 350*.
Combine flour, baking powder, baking soda, spices and salt in a med bowl. Whisk together the pumpkin, Cream Liqueur and vanilla in another bowl.
Beat the butter and sugar together in the bowl of a stand mixer affixed with the paddle attachment until light and fluffy. Add eggs beating well after each. Reduce speed to low and alternate adding the flour and pumpkin mixtures until all is incorporated and batter is smooth.
Spoon into pan and bake for 40-50 minutes, until a skewer inserted into the cake comes out clean. Cool cake in pan on rack for 15 minutes before inverting onto the rack and cooling for another 10 minutes.
While cake is cooling, whisk together the Cream Liqueur and powdered sugar, creating a glaze. If glaze is too thick add more liqueur, 1 t. at a time until it reaches desired consistency. Drizzle glaze over cake. Print Recipe
Here is what the rest of the gang brought to the table today.
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded