This pumpkin Bundt cake is one of the most popular cakes I have ever served. It is always one of the dessert choices at my Thanksgiving dinner (paired with the maple cheesecake from “Christmas”). It’s an easy way to make a spectacular finish to my feast! The recipe is so good, I have pretty much left it alone. I do use an extra spicy Vietnamese ground cinnamon in the cake and, along with the orange juice, I use a dash of orange flower water in the icing. Those are small touches elevate an already incredible recipe!
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