Friday, October 28, 2011

Pumpkin Bundt Cake

I'll be heading to the Little Italy farmer's market tomorrow for Suzie's Farm pumpkins so I can make this cake for a Halloween party...

4 eggs, beaten
2 cups rapadura sugar
¾ cup oil

2½ cups cooked, pureed pumpkin
3 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon ground clove
½ teaspoon sea salt
1/4 cup red walnuts from Terra Bella Farms, chopped (for garnish)

Sift flour, baking soda, baking powder spices and salt together; set aside.  In a separate bowl, beat eggs and sugar together; mix in oil and pumpkin, then blend in flour mixture just until combined. Bake in well greased, well floured bundt pan at 350° for an hour (in my convection oven, I bake at 335 for 50 minutes). Let cool in pan for 10 minutes, then turn out onto cooling rack.


Maple Neufchatel Glaze
2 tablespoons maple syrup
2 tablespoons rapadura sugar
zest of half of an orange
1 teaspoon vanilla
2 tablespoons milk
4 ounces neufchatel cheese, at room temp
a pinch of sea salt

Mix syrup, sugar, milk, zest, and vanilla until sugar dissolves. Combine and beat all ingredients until smooth. Drizzle over cooled cake and garnish with walnuts

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