15 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Evaporated milk
100% pure pumpkin
Vanilla extract
Butter extract
Ground Cinnamon
Ground Nutmeg
Ground All Spice
Ground ginger
Ground cloves
Confectioners’ Sugar
Tools you’ll need
Hand or Stand mixer
Cake sifter
Baker’s joy non-stick baking spray
Nordic ware anniversary Bundt pan
Preparation of ingredients
Dry ingredients (Cake flour mixture)
Step 1- Sift 3 cups Cake flour, 2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground all spice, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients really well until combined.
Wet ingredients (Pumpkin milk mixture)
Step 2- Add 1 1/3 cups 100% pure pumpkin, 3/4 cup evaporated milk, 2 teaspoons vanilla extract and 1 teaspoon butter extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined.
Cake batter
Step 3- Add 3 sticks unsalted butter (Softened and at room temp), and 3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs (Room temp) in one at a time while mixing on a medium speed. Make sure you scrape down sides of bowl.
Step 5- Alternate the Cake flour mixture and the Pumpkin milk mixture into the batter 3 separate times. Mix on medium low speed each time for 15 to 20 seconds or until combined. Make sure you scrape down the sides of your bowl each time as well.
Baking the cake
Spray Bundt pan with Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 6- Add prepared cake batter into Bundt pan. Spread batter around with the back of a small spoon. Shake Bundt pan slightly and tap pan at the bottom with your hand to make batter more even.
Step 7- Place into a preheated 325-degree oven for 1 hour and 10 minutes. After the baking time has ended, remove cake from oven. Toothpick inserted into cake should come out clean. If the toothpick doesn’t come out clean, quickly place cake back into oven and let bake for an additional 5 to 10 minutes. Let cake cool for 4 to 5 hours. Once the cake has cooled, flip onto cake serving dish.
Making the 5-spice icing
Icing troubleshoots notes- If icing is too thick that is a good thing. The icing should set in place without falling off your cake. If the icing is too thin, add an additional 2 to 4 tablespoons of confectioners’ sugar and stir until combined. You can also wait for about 15 to 20 minutes to let the icing thicken, then add onto cake. Lightly sprinkle = less than 1/8 teaspoon (When adding the spices). Careful not to add too much spice. Add a very tiny amount into the frosting.
Step 8- Add 1 1/2 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 2 to 3 tablespoons warm evaporated milk, 1/2 or 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/8 teaspoon ground cinnamon, light sprinkle of ground nutmeg, light sprinkle of ground all spice, light sprinkle of ground ginger, and light sprinkle ground cloves into a small bowl. Stir with whisk until creamy and smooth with no visible lumps.
Step 9- Pour thick icing on top of cake. It will start to slowly fall down the sides of the cake and then set. Wait about 10 to 15 minutes for the icing to set before serving the cake.
YouTube instructional video
