Ingredients

The following ingredients have 14 Servings
  • 3 cups all-purpose flour (plus more for dusting)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg (preferably freshly grated)
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups packed dark brown sugar
  • 1 cup white sugar
  • 1 cup butter (softened)
  • 2 teaspoons vanilla extract or paste
  • 7 eggs (room temperature)
  • 1 cup buttermilk (well shaken before measuring)
  • 1 (15-ounce) can of pumpkin purée

Instruction

  • Heat oven to 350 degrees. In a mixing bowl, stir together the flour, spices and salt. Sift into another bowl.
  • Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about four to five minutes. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
  • Beat in the eggs one at a time. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk. Stir in the pumpkin puree.
  • Grease and flour a 12-cup bundt pan. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. Pour in the batter and smooth on top.
  • Bake for 55-60 minutes. The cake is ready when a long skewer comes out clean. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling before serving.
  • Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with bourbon caramel or your favorite ice cream, such as this butterscotch ice cream with candied pecans or bourbon-pumpkin ice cream. Enjoy!