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Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear
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Feeding the Farmer

Anderson Farm & Ranch
Pumpkin Bundt Cake with Maple Icing

This pumpkin Bundt cake with maple icing is perfect for a fall brunch or dessert. It takes all the best fall flavors & combines them! Perfect after a long day hunting on the mountain or an evening in by the fire with friends.

Pumpkin Bundt Cake

Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup (240ml) olive oil
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 15-ounce (425g) can pumpkin puree
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F and grease a 10-12-cup Bundt pan.
  2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you'll have around 5 cups total.
  3. Spoon/pour the batter into the prepared Bundt pan. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
  4. Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.

Maple Icing

Ingredients

  • 4 Tablespoons (28g) butter
  • 2/3 cup (80ml) pure maple syrup
  • 2 cup (112g) confectioners' sugar
  • pinch salt, to taste

Directions

  1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.

Check back in every month for a new recipe from our partners at Anderson Farm & Ranch!