Once again, my reliable Bundt cake recipe came through with a delicious result. Last fall I made a cinnamon version, and I wanted to mix in some additional autumn spices for this recipe. The mix below is technically pumpkin spice, including cinnamon, ginger, nutmeg, and cloves, but you could go with whatever blend you choose. Apple pie spice (which includes cinnamon, nutmeg, and allspice) would be a good option as well.

For the icing, I went with apple cider as my liquid, and I’m not sure it made much of a difference. You could easily substitute with water or milk if you prefer.

Ingredients

For the cake

• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 3 eggs, at room temperature
• 1 1/2 cups whole milk
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon butter extract

For the icing

• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter extract
• 3-4 tablespoons apple cider

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and butter extract. Stir wet ingredients into dry ingredients to completely combine.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, butter extract, and 1 tablespoon cider; add enough additional cider to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for a very long time.