Pumpkin Bundt Cake topped with Maple Glaze and Candied Pecans

Thank you nomnomnomblog for the recipe I slightly adapted! See original recipe here: http://nomnomnomblog.com/2012/10/31/happy-pumpk-o-ween/

I have had a bundt cake pan for over 4 years now and I finally decided to use it for the first time! I volunteered to bring a dessert to a party and it was a big hit by vegans and non-vegans alike! The cake turned out very moist but not dense and the glaze was the "icing on the cake"....oh wait, it was. :) Anyway, try it for yourself, you'll love this cake! Sorry for the cell phone picture but I was in a hurry to get to the party and eat the cake! Yum yum!

Pumpkin Bundt Cake

3 c. all-purpose flour
1 Tbsp. bak­ing pow­der
1 Tbsp. pump­kin pie spice
1 tsp. cin­na­mon
1/2 tsp. salt
1 c. pumpkin puree
1 c. sugar
1 3/4 c. non-dairy milk
1/2 c. oil
2 Tbsp. maple syrup
1 tsp. vanilla

1 recipe Maple Glaze (see recipe below)
1/2 cup chopped candied or plain/toasted pecans (for a great recipe for pumpkin spice & maple candied pecans see my post here -- These are what I used on my cake and they were fantastic!)

Pre­heat oven to 350. Lightly grease a Bundt cake pan.

Mix together the flour, bak­ing pow­der, pump­kin pie spice and salt. In a large bowl, whisk together the pump­kin, sugar, non-dairy milk, oil, maple syrup and vanilla. Add dry to wet in batches and mix until just combined. Pour bat­ter into the bundt cake pan and bake for about 42-45 minutes or until tooth­pick comes out clean.

Let cake cool in the pan for about 5 min­utes and then gen­tly loosen around the edges with a but­ter knife. Turn cake out onto a cool­ing rack and let cool before transferring to a cake stand.

Driz­zle glaze over the cake no more than 24 hours before serving (but with enough time ahead of serving for the glaze to set/harden). Top with the delicious nuts, if using.

Store cov­ered loosely at room temperature.

Makes 12 servings

Maple Glaze
1 1/2– 2 cups pow­dered sugar
1 tsp. cinnamon
1 Tbsp. maple syrup
1 Tbsp. soy milk
1/4 tsp. maple flavoring
Extra soy milk to make desired consistency (if too thick)

In a medium bowl, combine the powdered sugar (start with 1 1/2 cups) with the cinnamon then beat in maple syrup and maple flavoring. The goal consistency is thick enough to coat a spoon but thin enough to drizzle. If it's too thick, just add a little soy milk.