The Spicy Olive’s Spiced Pumpkin Bundt Cake
Servings Prep Time
8-10servings 15minutes
Cook Time
30 minutes
Servings Prep Time
8-10servings 15minutes
Cook Time
30 minutes
Ingredients
  • 1 1/2cups white sugar
  • 1cup The Spicy Olive’s mild single varietal olive oillike an Arbosano, Chiquitita or other mild low bio phenol olive oil
  • 1teaspoon bourbon vanillaor 1/2 teaspoon vanilla and 1/2 teaspoon bourbon or more to taste
  • 2cups pumpkin puree
  • 1cup all purpose flour
  • 1cup whole wheat flour
  • 3teaspoons baking powder
  • 2teaspoons baking soda
  • 1/2teaspoon Salt
  • 2teaspoons ground cinnamon
  • 1/2teaspoon ground ginger
  • 1cup chopped walnutsoptional
For the glaze
  • 2cups powdered sugar
  • 1/4cup heavy cream
  • 1teaspoon bourbon
  • 2teaspoons real vanilla extract
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon Salt
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan.
  2. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. if desired. Spread batter into prepared 12×18 inch pan.
  4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free.
  6. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.