Try this Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living September 2017
How to Make It
Step 1
Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
Step 2
Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
Step 3
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
Step 4
Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
Step 5
Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
Step 6
Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.
CANDIED PECANS
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
pinch salt
1 cup roughly chopped pecans
Stir together sugar and salt in a heavy saucepan over medium. Add pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7-8 minutes. Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
BROWN SUGAR ICING
1 cup packed light brown sugar
1/3 cup heavy cream
1/4 cup salted butter
1 cup powdered sugar
1 teaspoon vanilla extract
Bring brown sugar, cream, and butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Use immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1708g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4273 | ||
Calories from Fat: 3020 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 335.6g | 447 % | |
Saturated Fat 93g | 465 % | |
Monounsaturated Fat 157g | ||
Polyunsanturated Fat 62.8g | ||
Cholesterol 1952.2mg | 601 % | |
Sodium 59372.8mg | 2047 % | |
Potassium 2753.4mg | 72 % | |
Total Carbohydrate 269.6g | 79 % | |
Dietary Fiber 57.8g | 231 % | |
Sugars, other 211.7g | ||
Protein 88.3g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4273
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