Pumpkin Bundt Cake Recipe
As autumn rolls in with its crisp air and vibrant foliage, nothing captures the essence of the season quite like a warm,
spiced pumpkin dessert. The Pumpkin Bundt Cake recipe is a straightforward recipe with a moist, flavorful cake that’s perfect for
holiday gatherings, family dinners, or simply indulging in fall flavors.
The recipe calls for simple, pantry-friendly ingredients.
What sets this bundt cake apart is its use of sweetened condensed milk, which adds a rich, creamy texture without overwhelming
sweetness, and the folded-in egg whites that ensure a light, airy crumb.
Preparation is beginner-friendly: Start by preheating your oven to 325 degrees Fahrenheit. Cream the margarine and sugar, incorporate
the egg yolks, then blend in the condensed milk and pumpkin. Sift and mix in the dry ingredients, fold in the stiffly beaten egg whites,
and bake in a greased bundt pan for 60-70 minutes. After a brief cool, unmold and sprinkle with confectioner’s sugar for that elegant
finish.
This recipe embodies nostalgic home baking, evoking memories of cozy kitchens filled with the aroma of nutmeg and pumpkin.
Pumpkin Bundt Cake Recipe
Ingredients required1/2 cup margarine
3 eggs, separated
3/4 cup sugar
one can Borden Eagle brand sweetened condensed milk
1 1/2 cup pumpkin
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
confectioner's sugar
Preheat oven 325 degrees
Instructions for Pumpkin Bundt Cake Recipe
Cream margarine and sugar in large mixing bowl. Add egg yolks, beat until creamy. Add condensed milk and pumpkin, beating till smooth. Sift together flour, baking soda, powder and nutmeg. And flour mixture all at once. Mix well. Beat egg whites until stiff, folded into batter. Pour into a greased and floured bundt pan and bake 60 to 70 minutes. Let cake cool on rack about 10 minutes, then remove from pan and sprinkle with confectioners sugar.
