2-3/4cupsnon self-rising cake flour(measured with a spoon-and-level method)
1/4teaspoonground cloves(omit for a less spiced cake)
4largeeggs, room temperature
1cuplight brown sugar, lightly-packed
15ouncespumpkin puree(1 can, not pumpkin pie mix)
1cupvegetable or canola oil
1cupchopped toasted pecans (optional, but recommended)
powdered sugar or glaze, for serving (see notes)
Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together eggs, granulated sugar, and light brown sugar until light. Add pumpkin puree, oil, and vanilla, and whisk until smooth.
Add the dry ingredients to the pumpkin mixture in 3 additions, mixing until just combined. (Don't overmix.) Fold in chopped pecans, if using.
Pour batter into prepared pan and bake for 55-60 minutes, until a cake tester comes out with just a few crumbs attached. Cool the cake in the pan for 10-15 minutes, then invert onto a rack to cool completely.
Pumpkin Bundt Cake keeps well for up to 3 days at room temperature if dusted with powdered sugar or using a glaze that doesn't require refrigeration. (We find that the flavor is best on Day 2!)
Glaze ideas and recipes:
Powdered Sugar Glaze, made with the maple syrup variation.Cream Cheese GlazeBrown Butter Glaze (optional: spike it with a little bourbon for the adults!)If using cream cheese glaze or brown butter glaze and refrigerating the cake for storage, let it stand at room temperature (72 degrees F or less) for 20-30 minutes before slicing and serving.