Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze dessert is definitely a recipe you’ll want in your collection. Using a simple ingredient substitution yields an incredibly moist and tender cake.
Phew, try saying that one fast!!
It’s a mouthful and this cake is too – in a good way.
Which is a very good thing since I’ve been trying to figure out a dessert for Thanksgiving that (a) is not a pie since my family does NOT like pie ( I know – what the heck is wrong with these people??) and (b) can have candles poked in it since we’ll also be celebrating my son’s birthday – in our family we really try and “multi task” when it comes to holidays – Thanksgiving, Christmas and Easter.. yeah, we’ve got them all covered!
I think this Bourbon Pumpkin Bundt Cake with Bourbon Cream Cheese Glaze will be perfect. I’ve been experimenting with several pumpkin cake recipes and finally decided the one that I’ve been making for several years is still the best. After looking at the recipes I tried, I realized that what makes this cake better than the others is that it’s made with oil versus butter – resulting in a moister and less dense cake and the variety of spices in it which really complements the pumpkin flavor. Like many recipes, the addition of alcohol in the recipe acts as an “amplifier” – intensifying and deepening the other flavors in the dish.
So, if you don’t like moist cakes with spicy warmth, this cake is not for you. But if you do…. get out your mixer!!
Bourbon and pumpkin are a natural match and pair beautifully in this fall inspired dessert recipe.
- 3 1/3 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 2 tsp. cinnamon
- 1 1/2 tsp. freshly grated nutmeg
- 1 tsp. ginger
- 1/2 tsp. alspice
- 1/4 tsp. ground cloves
- 1 1/2 cups sugar
- 1 1 /4 cups dark brown sugar
- 1 cup canola oil
- 2 cups pureed pumpkin
- 1/3 cup bourbon
- 5 eggs
- 6 oz. softened cream cheese
- 2 - 3 Tbsp. bourbon
- 3 cups powdered sugar
- 1/4 cup chopped and toasted pecans
- In a medium bowl beat the cream cheese with the bourbon. Slowly add the powdered sugar until a thick glaze forms. If mixture is too thick thin with a little milk or water. Glaze cake and then sprinkle with the pecans. Serve.
Pre heat the oven to 350 degrees. Grease a 10 - 12 cup bundt pan. Set aside. In a bowl, combine the flour, baking powder, baking soda, salt and spices. In a large bowl (or the bowl of a mixer) combine the sugars, pumpkin and oil and mix. Add in the eggs, one at a time and mix until thoroughly incorporated. Add the bourbon. Add in the flour mixture and mix until thoroughly combined.
Pour batter into the bundt pan and bake for 60 - 70 minutes until tester inserted into center of cake comes out with moist crumbs. Remove pan from oven and cool.
Turn cake out onto a cooling rack. When cool, pour glaze over cake and garnish with pecans.