Bourbon Pumpkin Cake (gluten-free, whole grain, all-purpose flour options)

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Rated 5.0 by 2 readers

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• Prep Time: 20 min
• Cook Time: 50 min
• Ready in: 1:10 h
• Yield: 8-12 slices

Ingredients

For the cake:

• 2 1/2 cups + 2 tablespoons (329 grams) whole wheat flour, white whole wheat flour, whole spelt flour, all-purpose flour or 2 1/2 cups + 2 tablespoons (352 grams) of this 1-to-1 gluten-free baking flour¹
• 1 tablespoon + 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 3/8 teaspoon baking powder
• 3/4 teaspoon salt
• 3 large eggs (50 grams each, out of shell), room temperature
• 1 cup (200 grams) light brown sugar, raw sugar, or coconut sugar
• 1/2 cup (160 grams) honey
• 3/4 cup (180 milliliters) olive oil² or another neutral vegetable oil that's liquid at room temp
• 2 tablespoons water (or orange juice or bourbon)
• 1 1/2 tablespoons vanilla extract
• 1 1/3 cups (319 grams) pumpkin puree (that's 3/4 of a 15-ounce can)

For the sauce:

• 1/2 cup (112 grams) unsalted butter (or vegan butter for dairy-free)
• 1/2 cup (120 milliliters) water
• 1/2 cup (100 grams) granulated sugar or raw sugar
• 1/4 teaspoon salt
• 1/2 cup (118 milliliters) bourbon (or dark rum or brandy)³

Directions

1. Adjust oven rack to lower third of the oven. Preheat the oven to 325°F (163°C) and spray a 9-cup Bundt pan (I used the Harvest Leaves Bundt) very well with cooking spray (preferably the baking kind with flour in it).
2. In a large mixing bowl, mix together the dry ingredients (flour through salt). In another large mixing bowl, lightly beat the eggs and then add the remaining cake ingredients. Stir until thoroughly combined. Add the dry mixture to the wet mixture, and stir just until combined. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
3. Let the cake cool in the pan for 10 minutes and then invert onto a wire rack.
4. While the cake is cooling, prepare the syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the bourbon (it'll bubble).
5. Wash and dry the Bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this), about every 3/4" or so. Pour the syrup slowly over the cake. It will get absorbed. Let soak for 2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 3 days.
6. General tip: if you have issues with the syrup-drenched cake not coming out of its pan, fill a pot with hot water and submerge 2/3 of the pan in the water and hold it there for 30 seconds. The heat will help loosen the cake from the pan. If it doesn't plop right out, give the top of the pan a good whack.
7. Let the cake cool completely. Cover and store at room temperature for up to 3 days.

Notes

1. I especially recommend weighing the flour if you're using the GF flour. It's easy to overpack the measuring cups.
2. If you taste the batter, it'll taste strongly of olive oil but after baking, the taste goes away. If you're worried about it, use a light flavored olive oil rather than extra-virgin.
3. If you're gluten-free, make sure your bourbon is gluten-free!