Servings: 8 Slices
Calories: 861kcal
Equipment
Ingredients
- 2 ½ cups packed brown sugar
- 2 ½ cups sifted einkorn or all-purpose flour
- 1 cup lard (or butter)
- 1 can pumpkin purée
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Vanilla Glaze
- 3 tablespoons melted unsalted butter
- 3 tablespoons whole milk
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons of whole milk
Instructions
- With a hand or stand mixer cream sugar, vanilla extract and lard (or butter) then add the eggs one by one. Mix in the pumpkin purée.
- In a separate bowl whisk together all the dry ingredients (flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt) before slowly adding them to the wet ingredients and continuing to slowly mix until everything is thoroughly incorporated. Do not over mix, just until it's all combined.
- Grease bundt with lard or butter and coat with granular sugar (better than flour) before adding batter. Bake at 350° for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Once out of the oven, allow the cake to cool inside the bundt pan for 20-30 minutes before turning it out onto a wire rack to cool completely. This can take up to 2 hours but make sure not to add any glaze on top of the cake until it is completely cooled or it will just melt into the cake.
- Make the Vanilla Glaze: whisk 3 tablespoons of melted butter and 3 tablespoons of milk with 1.5 cups of powdered sugar and 1 teaspoon of vanilla extract. Once fully incorporated pour over the cake once it is completely cooled or serve on the side. Make thinner with more milk if desired.
- Make The Cream Cheese Glaze: with a hand mixer beat the cream cheese until very smooth and then add in the powdered sugar, vanilla extract, and milk. Make thinner with more milk if desired.
- Store the glazes in airtight glass containers like mason jars until ready to use if serving on the side.
Nutrition
Serving: 1g | Calories: 861kcal | Carbohydrates: 142g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 786mg | Potassium: 338mg | Fiber: 3g | Sugar: 107g | Vitamin A: 9226IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 3mg
Tried this recipe?Let us know how it was!