Einkorn Pumpkin Spice Bundt Cake

Makes one 12-cup bundt cake

Instructions

Make the cake

1. Preheat the oven to 350F°. Butter and flour a 12-cup Bundt pan.
2. In a medium bowl, whisk together the butter, pumpkin, oil, cinnamon, ginger, nutmeg, clove, and cardamom.
3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4. Add eggs and sugar to the bowl of a standing mixer fitted with a wire whip attachment. Beat on high speed for 3 minutes until thick and pale yellow.
5. With a rubber spatula, fold a third of the flour into the egg mixture until almost completely absorbed, then fold in a third of the pumpkin mixture. Repeat this step two more times until all of the flour has been incorporated, being careful to scrape the bottom of the bowl.
6. Pour the cake batter into the prepared pan. Bake for 35 to 40 minutes until a toothpick comes out clean when inserted into the cake.
7. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack and allow to cool completely.

Make the glaze

1. In a small bowl, combine the sugar, cinnamon, ginger, and water.
2. Place a piece of parchment under the wire rack. Drizzle the glaze over the cake. Transfer the cake to a serving platter and serve.
3. As an alternative, you could dust the cake with ¼-cup (30 g) of powdered sugar combined with a pinch of cinnamon and ginger.
4. The cake can be stored in an airtight container for up to 3 days.