Pumpkin Spice Bundt Cake
"Spice cakes are sometimes so dull that you’d hardly know they’re meant to be spicy. Or they taste like nothing but cinnamon. This one packs a wallop of warm spices. When you taste the batter, the spices may seem a bit blunted, but when the cake bakes and cools, the flavors will really emerge. Combined with the richness and moistness of pumpkin, it’s a real winner that you’ll make time and again in the autumn. Serve it plain or sprinkle with powdered sugar. It’s also good warm with a scoop of vanilla ice cream on the side...."
INGREDIENTS
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3 cups cake flour
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1/4 teaspoon ground cardamom
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2 teaspoons baking powder
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1 (15-ounce) can pumpkin
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1 teaspoon baking soda
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1/2 cup buttermilk
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2 teaspoons cinnamon
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1 cup unsalted butter, at room temperature
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1 teaspoon ground ginger
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1 cup sugar
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1/2 teaspoon ground nutmeg
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1 cup light brown sugar
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1/2 teaspoon ground cloves
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3 eggs
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1/2 teaspoon salt
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2 teaspoons vanilla
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