Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 can (15 oz) pure pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch или 12-cup Bundt pan with butter or non-stick baking spray. Be sure to get into every nook and cranny of the pan designs. Dust the pan lightly with flour and tap out the excess to ensure the cake releases easily after baking.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the leavening agents and spices are evenly distributed throughout the batter, preventing any spicy or salty clumps.
- In a large mixing bowl, beat the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and vibrant orange.
- Gradually add the dry ingredients to the wet ingredients. Fold them in gently using a spatula or a mixer on low speed until just combined. Do not overmix, as this can make the cake tough. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, vanilla, and salt. The consistency should be thick but pourable. If it is too thick, add a few more drops of cream; if too thin, add a little more powdered sugar.
- Once the cake is entirely cool to the touch, drizzle the maple glaze over the top, letting it drip down the sides naturally. Allow the glaze to set for about 10 minutes before slicing and serving. This allows the flavors to meld and the glaze to develop a slight crust.
- Cook Time: 1 hour 15 minutes