{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Pumpkin Bundt Cake",
 "description": "A tall, spiced pumpkin dessert cake baked in a fluted pan and finished with a simple vanilla glaze.",
 "recipeCategory": [
  "Dessert"
 ],
 "recipeYield": "12 servings",
 "totalTime": "PT1H45M",
 "recipeIngredient": [
  "Butter or oil, and flour, for the pan",
  "2½ cups (300 g) all-purpose flour",
  "1 cup (213 g) packed light brown sugar",
  "1 cup (200 g) granulated sugar",
  "1¾ tsp baking powder",
  "½ tsp baking soda",
  "2 tsp ground cinnamon",
  "1 tsp ground ginger",
  "¼ tsp ground nutmeg",
  "⅛ tsp ground cloves",
  "¾ tsp salt",
  "1 can (15 oz / 425 g) plain pumpkin purée",
  "4 large eggs",
  "¾ cup (164 g) canola oil",
  "3 tbsp milk",
  "2 tsp vanilla extract",
  "1 cup (120 g) powdered sugar, for the glaze",
  "2 tbsp milk, for the glaze",
  "½ tsp vanilla extract, for the glaze"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F with the rack in the lower middle. Grease a 10-cup Bundt pan with soft butter or oil, then dust it with flour, and tap out the extra. At this height cakes stick, so get into every ridge."
  },
  {
   "@type": "HowToStep",
   "text": "In a large bowl, whisk the flour and both sugars with the leaveners, salt and all the spices."
  },
  {
   "@type": "HowToStep",
   "text": "In another bowl, whisk the pumpkin, the eggs (set out for 30 minutes first), oil, 3 tbsp milk and 2 tsp vanilla until smooth."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the wet mix into the dry and fold until no flour shows. The batter is thick. Scrape it into the pan and level the top."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 50 to 60 minutes, until a toothpick comes out clean and the center reads at least 160 °F. If the top browns early, cover loosely with foil."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in the pan 15 minutes, then turn out onto a rack. Cool completely before glazing."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the powdered sugar, 2 tbsp milk and ½ tsp vanilla until smooth and thick enough to drip. Spoon over the cold cake."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and keep at room temperature up to 2 days; for longer, refrigerate or freeze slices."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "427 kcal",
  "proteinContent": "5.3 g",
  "carbohydrateContent": "67.2 g",
  "fatContent": "15.8 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "45.4 g",
  "sodiumContent": "303 mg",
  "fiberContent": "2.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/pumpkin-bundt-cake.jpg",
 "imageAlt": "A pumpkin bundt cake with a white glaze down the ridges, one slice cut, on a plate",
 "url": "https://asharedpalate.com/pumpkin-bundt-cake"
}