Name: High-Altitude Pumpkin Bundt Cake With Honey Glaze
Yield: Makes one 10-inch Bundt or tube cake; serves 10 to 14
Ingredients: 3⅓ cups sifted all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt; 2 teaspoons ground cinnamon; 1½ teaspoons ground nutmeg; ¾ teaspoon ground ginger; ½ teaspoon ground allspice or mace; ⅛ teaspoon ground cloves; 1½ cups granulated sugar; 1¼ cups dark brown sugar, packed; 1 cup canola or light olive oil; 5 large eggs, at room temperature; 2 cups canned unsweetened pumpkin; ⅔ cup orange juice or milk (or buttermilk if using); 1½ cups sifted confectioners' sugar; 2 tablespoons honey; Scant pinch of salt; 2 to 3 drops fresh lemon juice; ¼ teaspoon vanilla extract; 2 to 3 tablespoons milk or cream, or as needed; ¼ cups chopped walnuts, optional; A 9½- to 10-inch (10- to 12-cup) Bundt or plain tube pan; baking parchment, wax paper, or aluminum foil; sifter; foil-covered 10-inch cardboard cake disk or flat plate; wooden skewer or cake tester

Image may contain Food Dessert Cake and Torte

Porterfield Pumpkin Bundt with Snow White GlazeZoe Singer

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000, see note.

This is the cake you need for every fall holiday—it is a big, attractive bundt, with a moist crumb and lightly spiced, not-too-sweet flavor. The pumpkin and oil keep the cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.

If you want a vanilla-flavored glaze, add 1 teaspoon vanilla extract; for a maple flavor, add ½ teaspoon vanilla and ½ teaspoon maple extract.

Recipe notes

See Related Recipes and Cooking Tips

High-Altitude Baking: What You Need to Know
Get the lowdown on baking at high-elevation with tips from three of the of the world's best mountain-top bakers.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Sfouf (Semolina Turmeric Cake)

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Almost Cannoli Galettes

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Chocolate-Pumpkin Marble Cake

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Lemon Icebox Pie

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

Recipe notes

High-Altitude Baking: What You Need to Know