Decadent Honey & Pumpkin Spice Bundt Cake
Indulge in the heartwarming flavors of fall with this Decadent Honey & Pumpkin Spice Bundt Cake. This luscious cake combines the earthy sweetness of honey with vibrant pumpkin, warm spices, and the richness of butter, creating a dessert that’s perfect for any occasion. Burst with the natural sweetness of dates and the crunch of nuts, each slice is a delicious treat that pairs wonderfully with a cup of tea or coffee. Whether you’re celebrating a special occasion, cozying up at home, or simply treating yourself, this cake is sure to impress! Feel free to share with friends and family, as this recipe yields 12 delightful servings.
N/A
Servings
240
Calories
15
Ingredients
Ingredients
All-purpose flour
3 cups (sifted)
Baking soda
1 1/2 teaspoons (none)
Ground cinnamon
2 teaspoons (none)
Salt
1/2 teaspoon (none)
Ground nutmeg
1/2 teaspoon (none)
Ground ginger
1/2 teaspoon (none)
Ground cloves
1/2 teaspoon (none)
Butter
3/4 cup (softened)
Honey
1 1/2 cups (none)
Large eggs
3 (none)
Vanilla extract
1 1/2 teaspoons (none)
Canned pumpkin
1 1/2 cups (none)
Dates
1 1/2 cups (snipped into pieces)
Nuts
1 cup (chopped)
Powdered sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves until well combined. Set aside.
3
In a large mixing bowl, beat together the softened butter and honey using an electric mixer on medium speed until smooth and creamy.
4
Add the eggs one at a time, mixing thoroughly after each addition.
5
Gently fold in the vanilla extract, canned pumpkin, snipped dates, and chopped nuts until evenly distributed.
6
Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until blended.
7
Carefully pour the batter into a greased and flour-dusted 12-cup fluted bundt or tube cake pan, smoothing the top with a spatula.
8
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
10
Transfer the cake to a wire rack to cool completely.
11
Before serving, dust the cooled cake with powdered sugar for an elegant touch.
12
Enjoy fresh or store wrapped in foil at room temperature for up to two days, or freeze for extended freshness.
Nutrition Information
10g
Fat
37.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Honey & Pumpkin Spice Bundt Cake?
It is a heartwarming fall-themed dessert that combines earthy honey, vibrant pumpkin, warm spices, dates, and nuts in a rich, buttery cake.
How many servings does this recipe provide?
This recipe yields 12 delightful servings.
What are the primary spices used in this pumpkin cake?
The cake features a blend of ground cinnamon, nutmeg, ginger, and cloves.
What is the recommended oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How much honey is required for the recipe?
The recipe calls for 1 and 1/2 cups of honey.
What kind of pan should I use?
You should use a 12-cup fluted bundt or tube cake pan.
How long does the cake need to bake?
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
How many calories are in one serving?
Each serving contains approximately 240 calories.
Does the recipe use canned or fresh pumpkin?
The recipe specifically uses 1 and 1/2 cups of canned pumpkin.
What is the fat content per serving?
There are 10 grams of fat per serving.
How should the bundt pan be prepared?
The pan should be greased and flour-dusted to prevent the cake from sticking.
What type of flour is used in this recipe?
The recipe requires 3 cups of sifted all-purpose flour.
Are there nuts in this cake?
Yes, the recipe includes 1 cup of chopped nuts for added crunch.
How many eggs are needed?
You will need 3 large eggs for this recipe.
How should I store the leftover cake?
You can store the cake wrapped in foil at room temperature for up to two days, or freeze it for longer freshness.
What is the carbohydrate count for a slice?
Each serving contains 37.5 grams of carbohydrates.
Is there protein in this bundt cake?
Yes, each serving provides 2.5 grams of protein.
How long should the cake cool in the pan after baking?
Allow the cake to cool in the pan for about 10 to 15 minutes before transferring it.
What is the suggested final touch before serving?
Dust the completely cooled cake with powdered sugar for an elegant presentation.
Does the recipe call for butter or oil?
The recipe uses 3/4 cup of softened butter.
What fruit is added to the batter?
The recipe includes 1 and 1/2 cups of dates, snipped into small pieces.
Should I use an electric mixer?
Yes, an electric mixer is used to beat the softened butter and honey together until smooth and creamy.
Can this cake be frozen?
Yes, the instructions mention that the cake can be frozen for extended freshness.
How many teaspoons of vanilla extract are used?
The recipe calls for 1 and 1/2 teaspoons of vanilla extract.
How many ingredients are in this recipe in total?
There are 15 ingredients used in this recipe.
What is the role of baking soda in this recipe?
Baking soda is used as a leavening agent to help the cake rise during baking.
When should I add the eggs to the mixture?
Add the eggs one at a time after creaming the butter and honey, mixing thoroughly after each addition.
Is salt included in the ingredients?
Yes, 1/2 teaspoon of salt is added to the dry ingredients to balance the flavors.
What is the texture of the batter before baking?
The batter should be smooth and blended, with dates and nuts evenly distributed throughout.
What is the best way to serve this cake?
It pairs wonderfully with a cup of tea or coffee, making it perfect for cozy gatherings or special occasions.