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Categories:
nonstick cooking spray cake flour baking powder baking soda salt pumpkin pie spice ground cloves light brown sugar eggs buttermilk walnuts pumpkin puree confectioners icing Eggnog sugar butter eggnog
Viewed: 52 - Published at: 9 years agoIngredients
- nonstick cooking spray for pan
- 4 cups cake flour or multi-grain cake flour, not self-rising
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter room temperature, plus more for pan
- 2 1/2 cups light brown sugar packed
- 4 large eggs
- 2 cups buttermilk
- 1 1/2 cups chopped walnuts
- 1 1/2 cups canned pumpkin puree
- confectioners' sugar for sprinkling
- icing Eggnog
- 3 cups confectioners' sugar
- 1/4 cup softened butter
- eggnog cup commercial
Method
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree and walnuts. Beat until combined. Pour batter into prepared pan.
- Bake cake until golden about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, sprinkle with confectioners' sugar.
