Moist, sweet and spicy, this cake is a perfect welcome for the Fall. The fact that it is both low in phe and so easy to make gets me doing a little happy dance. It is the perfect ending to your Thanksgiving feast.
Spicy Pumpkin Cake
Moist, sweet and spicy, this cake is a perfect welcome for the Fall. The fact that it is both low in phe and so easy to make gets me doing a little happy dance. It is the perfect ending to your Thanksgiving feast.
Nutrition
Ingredients
Method
- Preheat oven to 325 degrees. Generously grease a non-stick 10 inch bundt pan. Set aside.
- In a medium sized bowl whisk the baking mix, pudding, sugars, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves; set aside.
- In the bowl of your kitchen aid mixer with the paddle attachment, combine the pumpkin, cider and oil. Beat on medium-high for 1 minute.
- Add the dry in ingredients and beat for 2 minutes on medium speed, scraping down the bowl at least once. Add in the vinegar, mix briefly (10 seconds) and quickly add the batter to the prepared bundt pan and get in the oven. (Remember the chemical reaction with baking soda and vinegar – which is what causes the cake to rise – is quick so it needs to get in the oven as fast as possible. )
- Bake for 55 to 60 minutes. Place pan on a cooling rack and allow cake to cool in the pan for 10 minutes. Invert cake onto a serving plate and cool to room temperature.
- To make the glaze: Combine the sugar and cinnamon. Stir in 1 tablespoon of apple cider and 1 tablespoon of heavy cream, whisk until smooth. Add the extra tablespoon of apple cider if the glaze is too thick. Spoon the glaze over the top of the cake.
