Pumpkin Bundt Cake With Apple Cider Glaze Recipes

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE

Steps:

• 1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
• 2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
• 3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
• 4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
• 5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
• 6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
• 7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.

PUMPKIN CAKE WITH APPLE CIDER GLAZE

Steps:

• 1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

APPLE CIDER BUNDT CAKE

Steps:

• To make the reduced cider: Cook the fresh apple cider on high until it has reduced to just over ¼ cup - you'll notice it becomes thick and has the consistency of syrup when it's done. Set aside to let cool. For the cake you will use ¼ cup (75g) and the rest (about 2 TB) will go into the glaze.
• Preheat the oven to 350 F. Prepare a large bundt pan (one that holds 10 cups of batter) with baking spray (alternatively, butter it well, set it in the fridge, then flour it).
• In the bowl of a stand mixer beat the sugar and orange zest for a few minutes or use your fingers to rub it in. Once they are mixed and the sugar is fragrant, add the eggs and then beat on high until the mix is light and fluffy - about 5 minutes.
• With the mixer on medium speed, very slowly drizzle in the olive oil to create an emulsion. Once all of it is in, beat another minute.
• Add the flour, cinnamon, baking powder and soda to a bowl and whisk to combine. In another bowl whisk together the buttermilk, orange juice, vanilla and cooled, reduced cider.
• With the mixer on low, alternate adding the dry and the liquid mix until all are in and combined well.
• Pour batter into prepared bundt pan. Bake for 45-60 minutes, until a cake tester comes out clean.
• To make the glaze: sift the powdered sugar into a bowl and whisk it with the cider and juice. Pour over the cake once the cake has cooled.
• Best served the day of baking, store extra cake in an airtight container.