Martine Sicard
PUMPKIN & CLOVE BUNDT CAKE
Pumpkin & Clove Bundt Cake

INGREDIENTS
14 oz. Unbleached all-purpose flour
1/4 cup sugar
1 tbsp. Baking powder
1-1/2 tsp. Vanilla powder
1/2 tsp. Salt
1-1/4 tsp. Cloves (freshly ground)
1/8 tsp. Allspice
Wet ingredients:
15 oz. Canned pumpkin
5 tbsp. Heavy cream
1 tbsp. Dark rum
1 tbsp. Raw honey
1 tbsp. Vanilla extract

Creaming ingredients:
6 oz. Unsalted butter at room temperature
21 oz. extra-fine granulated sugar
2 large eggs
4 large egg yolks
equipment: standing mixer, mixing bowls, one 12-cup bundt or
brioche pans (as selected)

DIRECTIONS
Preheat the oven to 350 F (conventional) or 335 F (convection). Set
the rack in the middle of oven for bundt or round layer cakes. Place
the racks in the upper-middle and lower-middle positions for the
Crunchy Feet.

Sift the flour directly into a bowl on a scale for accurate measuring.
Next, combine it with the other dry ingredients in a mixing bowl and
gently whisk for 10 seconds to blend them together. Set aside.

Combine the liquid ingredients in a separate bowl and set aside.

Measure out the butter and sugar into separate bowls and set aside.
Crack the eggs and yolks into separate bowls and set aside.

Cream the butter and sugar. Combine each in the bowl of a standing
mixer fitted with the paddle attachment on the lowest speed for
about 3 minutes.
SHOP

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