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Pumpkin Bundt Cake

Pumpkin Bundt Cake

So it's that time of the year again when we are frantically planning for Thanksgiving and Christmas amongst everything we they have to do. The funny thing is that certain dishes have to be included since many family members, especially the children, insist on having them each year as it's 'tradition'. But don't we just get so bored recreating the same thing all the time, even though there is a level of comfort and reassurance for us as we cook the meal our mothers used to make and so help to perpetuate good family times.

Slightly sweet quick breads are a tradition but instead of reaching for the handy box, try this pumpkin bread. You should have all the ingredients in the cupboard by now for Thanksgiving. Instead of cooking the bread in the normal, but boring loaf pan, try making mini Bundts. The six-hole mini Bundt tins are available locally for about $15 in non-stick cast iron and make a very attractive addition to the dinner table. Children especially like having their own mini bread. Even better, this bread freezes well so you can get going now, knowing one job is out of the way. The recipe can easily be halved.

Ingredients

  • 1 can solid pack pumpkin (only ingredient is pumpkin), not pie filling
  • 3 c sugar
  • 1 c vegetable oil
  • 4 eggs
  • 2/3 c water
  • 1½ tsp pumpkin or apple pie spice
  • ½ tsp cinnamon
  • ½ tsp ginger
  • grated fresh nutmeg
  • 3½ c all purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder

Method

1. Put all ingredients together in large mixing bowl and beat well for 2 minutes until air bubbles are visible.

2. Apple sauce makes a reasonable substitution for oil in the recipe.

3. Pour into 2 well greased 9"x 5" loaf pan or muffin tins, or twelve mini Bundt tins (Bundt tins will be well filled) and bake at 350° for 1 hour 15 minutes for loaf and 20-30 minutes for muffins/bundts. Or 2" x 10" Bundt pans for about 45 minutes. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides.

Frosting

  • 1 1/3 c packed brown sugar
  • 2/3 c unsalted butter
  • ¼ c milk
  • 2 c icing sugar
  • 1 tsp vanilla essence
In microwave or small non-stick pan bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves, and mixture is smooth. Gradually beat icing sugar and vanilla into hot mix. You can add red and yellow food color to make pumpkin orange.

Notes

Pumpkin pie or apple pie spice can be used in total instead of mix of spices for a slightly different but still good flavor. If you like a really spicy cake, add an additional teaspoon of spice.

To make your own pumpkin pie spice: combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon freshly ground nutmeg and ½ teaspoon ground cloves.


PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.
© 2000-2005 Royal Temptations

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
  
For more FREE recipes visit: http://www.RoyalTemptations.com