• Preparation Time 20 minutes
  • Baking Time 60 minutes
  • Freezing excellent
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups pure canned pumpkin
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground ginger, cardamom, salt
  • 1/4 tsp ground cloves and nutmeg
  • 1 cup cold strong tea
  • Glaze
  • 1 cup icing sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
  • Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
  • Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
  • Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.
Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.

Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.

Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.

Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.

Finished!

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