9tbspbutter, softened (1 stick), plus 1 tbsp, divided
1tbsppowdered sugarfor sprinkling on top of cake
First, preheat oven to 350F.
Then, in a medium bowl, add flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg. Set aside.
Next, in a large mixing bowl add: sugar, pumpkin, and butter and mix until combined.
Then, add eggs one at a time to the pumpkin mixture and mix.
Next, add about one cup of the flour mixture at a time to the pumpkin mixture and mix.
Then, add one cup of boiling water to the mixture and mix well.
Next, butter the bundt cake pan: Use softened butter and manually put butter onto the pan getting into the crevices. Butter the pan well including the center tube.
Then, add 1 tbsp flour and swirl around to coat the butter evenly as possible.
Then, pour cake batter into the butter and floured cake pan and bake at 350F for 50-60 minutes or until a toothpick comes out clean. Let cool for 30-45 minutes before removing from the pan.
When cake is fully cooled, gently use a knife to pull the cake away from the sides of the pan and the center of the pan. Turn the pan upside down, gently pull out and place on a plate. You may need to cut some of the bottom so the cake sits level.
Last, put 1 tbsp of powdered sugar into a small strainer and shake on top of the bundt cake for decoration. This will also help hide imperfections.
You may use a non-stick bundt pan but, also use an oil spray or butter and flour it so it comes out easier.