Pumpkin Bundt Cake
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/16 teaspoon ground cloves
1/16 teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
Sugar syrup:
1/4 cup sugar
2 tablespoons water
Cinnamon Sugar:
2 tablespoons sugar
1 teaspoon cinnamon
In a large mixing bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and spices; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer batter to a greased 10-inch Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool the cake for 10 minutes before inverting onto a wire rack. While cake is baking, combine the sugar and water for the sugar syrup; heat in a small saucepan over medium heat, or in a small microwave safe bowl in the microwave; stir until the sugar is dissolved. Set aside. Combine the remaining sugar with the cinnamon; set aside.
After removing cake from pan, brush hot cake with the sugar syrup, then sprinkle the cinnamon sugar onto the cake. Let the cake cool completely before serving.
