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

• Produce

  • 1 1/3 cups Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 3/8 tsp Baking powder
  • 2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/2 cup Granulated sugar or raw sugar
  • 1 2/3 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 1/2 tbsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Olive oil2 or another neutral vegetable oil that's liquid

• Dairy

  • 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

• Liquids

  • 10 tbsp Water

Found on texanerin.com

Ingredients

• 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 thats 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 (thats 3/4 of a 15-ounce can)
• 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

• 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).
• 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.
• Let the cake cool in the pan for 10 minutes and then invert onto a wire rack.
• 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 (itll bubble).
• 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.
• 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 doesnt plop right out, give the top of the pan a good whack.
• Let the cake cool completely. Cover and store at room temperature for up to 3 days.