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If you’ve been following for a while, you probably won’t be surprised to hear that I make a LOT of bundt cakes. And ever since I moved to Los Angeles to be a Rebbetzin(!), I bake even more of them. They’re generally really delicious, but this Honey Pumpkin Bundt Cake really stands out.
No jokes. I cut it open and saw the texture, then I tasted it. And I am not exaggerating when I say that I. Was. Speechless. The flavors of this cake are just so spot on, and the texture is as perfect as you’ll find in a Bundt Cake. I hope I convinced you because this recipe is just that good. You’re welcome!
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Honey Pumpkin Bundt Cake
Ingredients
- 4 eggs
- 3/4 cup oil
- 1 cup honey
- 3/4 cup sugar
- 1 can (15 oz) pumpkin purée
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom (optional)
- 2 cups flour
Honey Glaze
- 1 cup powdered sugar
- 1 Tablespoon honey
- 2 teaspoons milk or non-dairy milk
Instructions
- Preheat oven to 350. Grease and flour a bundt pan; set aside.
- In a mixing bowl, combine all ingredients except flour; whisk until combined and creamy.
- Stir in flour and mix to combine.
- Pour batter into prepared bundt pan. Bake for about 60 minutes, until the cake feels set.
- Once cake is fully cooled, prepare the glaze: combine all ingredients in a small bowl. Mix until smooth and drizzle over the cooled cake.
Notes
Plan ahead: This cake can be frozen, well wrapped, with the glaze, until ready to serve.
More Honey Cake Recipes:
Honey Spice Bundt Cake {No Mixer}
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