Craving a delectable treat that entices your taste buds with its symphony of flavors and comforting aroma? Look no further, as we embark on a culinary journey to discover the secrets behind the perfect "Spice Bundt Cake." This classic dessert embodies the essence of a warm and inviting kitchen, promising a delightful experience with every bite. Whether you are an avid baker or a novice seeking culinary adventures, this guide will lead you through the steps of crafting a moist, flavorful, and visually stunning Spice Bundt Cake that will be the star of your next gathering or a cherished family tradition.
Here are our top 11 tried and tested recipes!
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
PEAR-SPICE BUNDT CAKE
This is a slight twist on applesauce cake, relying instead on a homemade pear sauce. The cake can be made a day ahead. Keep it at room temperature, then glaze it and garnish it with pear chips just before serving.
Provided by Martha Stewart
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
- Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
- Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
- Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cake:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
- Sift together flour, baking soda, baking powder, and salt into a bowl.
- Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
- Fold in pear pieces and chopped walnuts.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Walnut Praline Topping:.
- Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
ZUCCHINI SPICE BUNDT CAKE
A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.
Provided by Shelly Kelly
Categories Quick Breads
Time 1h20m
Yield 1 full bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
- Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
- Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
- Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.
APPLESAUCE SPICE BUNDT CAKE
This is an easy and quick Bundt Cake that will leave your house smelling wonderful -- of apples and spice, a great recipe for Fall. Cake is moist and full of wonderful spicey rich flavor!
Provided by stephanierndos
Categories Dessert
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray the Bundt pan completely with non-stick/non-fat cooking spray & flour lightly. Blend dry mix, eggs, & applesauce in a large bowl on low speed until moistened for approximately 30 seconds, then beat at medium speed for 2 minutes - then, stir in the chopped nuts & raisins by hand, (nuts and raisins are optional).
- Pour the batter in prepared Bundt Cake Pan.
- Bake for 38-43 minutes at 350.
- Cool in pan for 15 minutes.
- Remove from pan & cool completely before frosting.
- Frosting Directions ~ Cream together with a mixer all ingredients until thoroughly blended and creamy - frost cake with icing once cake is completely cooled.
PUMPKIN-SPICE BUNDT CAKE
This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside.
- Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
- Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
- Spoon glaze over warm cake.
PUMPKIN-SPICE BUNDT CAKE (COOKING LIGHT MAGAZINE)
This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!
Provided by Kitchen__Princess
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Nutrition Facts : Calories 249.1, Fat 6, SaturatedFat 1.1, Sodium 264.1, Carbohydrate 45.2, Fiber 1.1, Sugar 23.1, Protein 3.5
SPICE BUNDT CAKE
Make and share this Spice Bundt Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray.
- Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
- Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes.
- Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
- To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
ORANGE-SPICE BUNDT® CAKE WITH GROUND CHERRIES
I came up with this cake as a way to use the massive amounts of ground cherries (also known as Cape gooseberries or husk cherries) that grew in my garden this year. The ground cherries have a subtle pineapple-y flavor and a beautiful orange color that makes a great addition to this spicy Bundt® cake.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Whisk flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and allspice together in a medium bowl until combined.
- Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in maple syrup, vanilla extract, and orange zest. Add in 1/3 of the flour mixture and stir until just combined. Pour in half of the buttermilk and mix until just combined. Repeat alternating additions of flour mixture and buttermilk until ingredients are incorporated, beginning and ending with flour mixture, stirring just until combined. Do not overmix. Fold in ground cherries gently. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 44.3 g, Cholesterol 77.6 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 7.8 g, Sodium 303.7 mg, Sugar 22.2 g
APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE RECIPE - (4.2/5)
Provided by lianbl88
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan. In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate. In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.
EASY PUMPKIN SPICE BUNDT CAKE RECIPE
Made This Easy recipe for work and a big hit....Perfect for this time of year. Simple ingrediants and a very moist cake.
Provided by Michael Jordan
Categories Cakes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350 Make about a cup of vanilla frosting and mix the green food coloring until you get the right color. then Put the ice cream cone on a piece of waxed paper and frost. then put in fridge til later.
- 2. Grease a bundt pan and set aside Mix the cake mix with the other wet ingrediants on medium speed for about 2 minutes. And yes no oil is used, not needed is this. Bake in preheated oven for 40-50 minutes or until tooth pick comes out clean. ( oven temps vary so keep an eye on it after about 35 min.) Let cake cool for 25 minutes then turn upside down on a cooling rack for 2 hours before frosting.
- 3. warm the Orange confetti frosting in micowave 2-3 seconds. Drizzle frosting over the top of the bundt cake. Add the green stem to the center and sprinkle the package of confetti over the orange frosting, refrigerate for a few hours. Then slice and enjoy...
Tips:
- Use fresh, high-quality spices. This will make a big difference in the flavor of your cake.
- Measure your ingredients accurately. This is important for any baking recipe, but especially for spice cakes, which can be easily over- or under-spiced.
- Don't overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake at the correct temperature and for the correct amount of time. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Spice cakes are a delicious and versatile dessert that can be enjoyed all year round. With so many different variations to choose from, there's sure to be a spice cake recipe that everyone will love. Whether you're a fan of classic flavors like cinnamon and nutmeg or more exotic spices like cardamom and ginger, you're sure to find a spice cake recipe that tantalizes your taste buds. So next time you're looking for a special dessert, give one of these spice cake recipes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love