Interstitial Cystitis Friendly Pumpkin Spice Bundt Cake
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Learn more āIngredients
12 servings
For the cake
- 2 Ā½ cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp ground ceylon cinnamon
Ingredient noteTrue ceylon cinnamon is generally considered bladder-friendly, and the small amount in this recipe (~1/12 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/12 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- Ā½ tsp ground cardamom
Ingredient noteCardamom can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid cardamom, please tap it and change its rating to Red.
- Ā½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 Ā½ cups granulated sugar
- Ā½ cup packed light brown sugar
- 4 large eggs
- 1 can (15 oz) pure pumpkin puree
- Ā½ cup whole milk
- ā cup neutral oil (such as sunflower or canola oil)
- 1 tsp pure vanilla extract
For the maple glaze
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1ā2 tbsp whole milk
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, Ceylon cinnamon, ginger, cardamom, and salt until evenly combined. Set aside.
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