• Preparation Time 20 minutes
  • Baking Time 60 minutes
  • Freezing excellent
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • 1 cup butter, softened
  • 1 3/4 cup packed brown sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups pure canned pumpkin
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp each ground ginger, cardamom, salt
  • 1/4 tsp each ground cloves and nutmeg
  • 1 cup cold strong tea
  • Glaze
  • 1 cup icing sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
  • Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
  • Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
  • Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.

Finished!

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