Pumpkin Walnut Bundt Cake with Vanilla Bourbon Glaze. Yes, it is just as good as it sounds. The cake is moist and flavored with the perfect blend found in pumpkin pie spice. And the glaze? Heavenly.
If you are still looking to add a dessert to your Thanksgiving menu, give this a try. It’s a simple, straightforward recipe. Make it a day ahead so you have one less thing to prepare on the holiday. I actually think it’s better the second day, after that Vanilla Bourbon Glaze has had a day to really soak in!
Making Pumpkin Walnut Bundt Cake with Vanilla Bourbon Glaze
Start by adding oil and sugar in a large bowl and mix with an electric beater until combined. Then add in eggs, one at a time, mixing well after each addition.
Next, in a separate bowl, combine flour, baking soda, pumpkin pie spice and salt. Stir until well blended. Slowly add to the egg mixture, alternating with the pumpkin, beating well to combine. Stir in the walnuts.
Pour the batter into a 10″ bundt pan that has been well sprayed. Evenly smooth batter in pan, then bake for 60-70 mins. Cake will be done when tested with a skewer – insert the skewer near center of cake. If the skewer is clean when pulled out, the cake is done!
Once done baking, remove and allow to cool about 10 mins before flipping out of the pan. While waiting for the cake too cool completely, make the Vanilla Bourbon Glaze.
Start by adding the powdered sugar to a small mixing bowl. Add milk, vanilla extract, bourbon and a pinch of salt. Whisk until smooth. The glaze is at the right consistency when it coats the whisk, but is still pourable. You can add a bit more sugar if too thin, or a bit more milk (or bourbon!) if it is too thick.
Once cake has cooled completely, transfer to a serving platter, drizzle with the glaze and sprinkle with some chopped walnuts. Enjoy!
Wishing you all a very Happy Thanksgiving, filled with all the things worth preserving: friends, family, wonderful recipes and memories!
- 1 c. canola oil
- 2 1/2 c. of sugar
- 3 eggs
- 3 c. all-purpose flour
- 2 tsp. baking soda
- 2 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 can pure pumpkin (15 oz.)
- For the Glaze:
- 3/4 c. Confectioner’s sugar
- 1 T. milk
- 2 tsp. vanilla
- 2 tsp. bourbon
- pinch of salt
- Preheat the oven to 350°F.
- Add oil and sugar in a large bowl and mix with an electric beater until combined.
- Add eggs, one at a time, beating after each addition.
- Next, in a separate bowl, combine flour, baking soda, pumpkin pie spice and salt. Stir until well blended.
- Slowly add to the egg mixture, alternating with the pumpkin, beating well to combine.
- Stir in the walnuts.
- Pour the batter into a 10″ bundt pan that has been well sprayed.
- Evenly smooth batter in pan, then bake for 60-70 mins. Cake will be done when tested with a skewer – insert the skewer near center of cake. If the skewer is clean when pulled out, the cake is done!
- Remove and allow to cool about 10 mins before flipping out of the pan.
- Add the powdered sugar to a small mixing bowl.
- Add milk, vanilla extract, bourbon and a pinch of salt. Whisk until smooth. The glaze is at the right consistency when it coats the whisk, but is still pourable. You can add a bit more sugar if too thin, or a bit more milk (or bourbon!) if it is too thick.
- Once cake has cooled completely, transfer to a serving platter, drizzle with the glaze and sprinkle with some chopped walnuts.
maravillosamente, es la respuesta entretenida
riley reid bbc miniskirt
YUM! Sounds amazing!
The cake looks amazing. Love the bourbon sauce
This recipe looks amazing and delicious. Definitely adding to my holiday baking list!
Yummy! Bundt cake is one of my fav thanksgiving treats. This recipe sounds delicious, I am deff going to have to try it out