Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

 

*Use organic ingredients when possible.

Serves 8-10

 

Ingredients:

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground ginger

1 tablespoon orange zest

2 cups cooked, pureed pumpkin

1/2 cup sour cream

1/2 cup sugar

1 cup packed light brown sugar

1/2 cup milk

1/4 cup butter

2 large farmstead eggs

2 tablespoons butter

1 cup spiced dark rum

Whipped cream or vanilla ice cream

 

Method:

Preheat the oven to 350 degrees F.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and orange zest in a large bowl.  Add the pumpkin, sour cream, sugar, brown sugar, milk, and 1/4 cup butter.  Beat until well combined. Add the eggs and beat for two minutes.

 

Pour into a nonstick Bundt pan, and bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool completely, then overturn onto a serving plate.

 

Combine the remaining 2 tablespoons of butter and the rum in a saucepan, and simmer for a few minutes. Slowly pour the rum mixture over the cake, allowing it to soak as you go.  Serve immediately with a dollop of freshly whipped cream or vanilla ice cream. Refrigerate leftovers.

 

*Special Note:  Farmguy loved the buttered rum flavor; however, I thought the rum was a bit overpowering.  Serving the buttered rum on the side for individual tastes may work best.

 

 

17 Comments »

  1. I’m with you on the rum…the taste often overwhelms all the spices in that kind of cake. Looks delicious. Not a fan of frosting, so I use the Bundt pan all the time…rarely make a layer cake. I have canned pumpkin hanging out in my pantry…will have to try this one. Thanks, Tonya.

    Liked by 1 person

    • Thanks so much, Van. Overall, everyone who tried the cake enjoyed it. I think I was the only person who thought the rum overwhelmed the pumpkin and spices. For me, a little rum goes a long way.
      I hope you’ll it. The recipe was straightforward and didn’t take long at all. I’ll definitely make this cake again, especially around the holidays. 🙂

      Liked by 1 person

  2. Yummm..this is another useful recipe for dug out pumpkin flesh. Thanks for the share and I can already taste it. I gotta get my oven replaced before I can be a pastry chef again! LOL! Happy Friday FarmGirl to you and yours! 🙂

    Liked by 1 person

    • Thanks, Prajakta. Pumpkin with spices (nutmeg, cinnamon, and ginger) is a popular combination in the U.S., especially this time of year. Many people have pumpkin pie for dessert on Thanksgiving.
      If you decide to make the cake, I hope you’ll enjoy it! I would love to know your opinion. 🙂

      Liked by 1 person

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