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Spicy Pumpkin Bundt Cake

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This recipe for spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Source: The Martha Stewart Show, November Fall 2007
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  • lindalee.walker
    20 NOV, 2016
    This is an easy and delicious cake. Very moist and flavorful. I suggest checking your cake at 40 minutes, mine was done. I go by my inside thermometer, not the oven's nob for verification of the oven's temp. Perfect holiday cake.
    Reply
  • MS12248111
    20 NOV, 2014
    The best cake Perfectly soft and delicious, balanced each morning and celebration Good for the perfect recipe I made a silicon mold and left great Gugelhupf
    Reply
  • MS12177352
    30 OCT, 2014
    Made the Spicy Pumpkin Bundt Cake and was not moist, not very pumpkin-y or spicy. Followed the recipe very carefully. I will try using sour cream and less flour.
    Reply
  • MS11695092
    2 NOV, 2013
    I made this for our halloween party. Although I had concerns about the tablespoon of ground ginger I followed the recipe; no adjustments. It was wonderful. The aroma and flavor are exceptional. I will make this again for Thanksgiving. Enjoy!
    Reply
  • AshleyandSpice
    22 NOV, 2011
    Amazing! The cake flour and buttermilk really make this recipe shine. Its so light and fluffy it makes it unique from other pumpkin bread type recipes. I don't like my pumpkin desserts to be spicy so I cut back on all of the spices except for cinnamon which I added a little extra. My bunt pan was only for 10 cups and the recipe is for 14 cups. I used the leftovers as muffins and were just as good as the cake. I plan on making this a fall tradition.
    Reply
  • LawsonA2
    10 DEC, 2010
    Yum! I made this recipe for all my coworkers! It was so good, a sure crowd pleaser,
    Reply
  • lynnedaly
    15 OCT, 2010
    For someone who cooks a lot, this cake is nothing special. A pumpkin spice cake with an enticing name. It was fine - not exceptional in any way. Nor anything I need to make again. Did not keep this recipe. Quick, pumpkin bfast beads are easier with much less fat and calories.
    Reply
  • serilee
    9 OCT, 2010
    I made this today. It was a hit with my family. I didn't have cake flour so I used 3 3/4 cup all purpose flour. I also cut back on the ginger, using 2 tsp. instead of the 1 tablespoon called for. It makes a very moist yummy cake. I didn't use the powdered sugar on top either. Its not really necessary. Definitely a keeper!
    Reply
  • Mayson
    8 JUN, 2010
    I LOVE this cake. It is moist and the texture and flavor are perfect. I did not add frosting when I made it and am glad, because it really does not need it. It's dense (but not gooey) and delicious. I love recipes that showcase/incorporate pumpkin in ways other than a traditional pie (of which I am also a fan). This one is being saved for much future use.
    Reply
  • BreeLeeD
    23 NOV, 2009
    I didn't have cake flour, so I substituted it with 3 1/2 cups all-purpose flour plus 1/2 cup cornstarch, which I then sifted together. I also substituted the buttermilk with 1 cup milk plus 1 tablespoon white vinegar and let it sat for 10 minutes. This is a fabulous cake and I'll definitely make it again!
    Reply

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