Moist! & Delicious! Pumpkin Bunt Cake With Black Irish Cream glaze @ToyasKitchen

Irish cream liqueur

🥗Healthier: coconut cream

💰Cheaper: milk + vanilla extract

Coconut cream provides a rich texture while reducing alcohol content.

Cream the butter and sugars together in a mixing bowl until fluffy.

Add eggs one at a time, mixing until just combined after each addition.

Add pumpkin puree and vegetable oil, mixing until combined.

In a separate bowl, mix spices with self-rising flour.

Gradually add the flour mixture to the wet ingredients in small amounts to avoid mess.

Add buttermilk and mix until just combined, avoiding overmixing.

Stir in vanilla essence and mix until combined.

Grease the bundt pan with butter and scrape the batter into it.

Preheat the oven to 350°F (175°C).

Bake for 30-40 minutes or until a toothpick inserted comes out clean.

Prepare the glaze by mixing powdered sugar with black Irish cream whiskey until pourable.

Transfer the cooled cake onto a cake stand and drizzle the glaze over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens