Pumpkin Bundt Cake Recipe - Cooking Index
Pumpkin Bundt Cake Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Unbleached all-purpose flour |
| 1 cup | 62g / 2.2oz | Whole-wheat flour |
| 2 teaspoons | 10ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 teaspoons | 20ml | Ground cinnamon |
| 1 teaspoon | 5ml | Ground nutmeg |
| 1 cup | 237ml | Canned pumpkin puree |
| 1 cup | 237ml | Buttermilk |
| 1/2 cup | 118ml | Vegetable oil |
| 2 teaspoons | 10ml | Vanilla extract |
| 2 teaspoons | 10ml | Eggs (large) |
| = (or equivalent egg substitute) | ||
| 1 cup | 160g / 5.6oz | Light brown sugar - (packed) |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 8 | To 16 walnuts - garnish (optional) | |
| Orange Glaze | ||
| 1 cup | 198g / 7oz | Confectioners' sugar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1 tablespoon | 15ml | Orange juice - (to 2) |
Preheat oven to 350 degrees. Coat 10-inch Bundt pan (12-cup capacity) with cooking spray.
In medium bowl, combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. Put pumpkin in medium bowl. Gradually whisk in buttermilk, oil and vanilla. Set aside.
In large bowl, combine eggs and both sugars. Beat with electric mixer at high speed until pale in color and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and pumpkin mixture, making 3 flour additions and 2 pumpkin additions. Scrape into prepared pan. Smooth surface with spatula.
Bake cake until top springs back lightly when touched and a toothpick inserted in center comes out clean, 35 to 45 minutes. Let cool in pan on wire rack 10 minutes. Loosen edges and turn cake out onto rack to cool completely.
Make Glaze: Sift confectioners' sugar into medium bowl. Add vanilla and 1 tablespoon orange juice; whisk to blend. Gradually add just enough additional orange juice until glaze is smooth and thick yet pourable. Slowly spoon glaze over cake, letting it drip down sides. Decorate cake with walnuts if desired. Let stand until glaze has set, about 30 minutes.
This recipe yields 16 servings.
Per Serving: 256 Cal; 4g Prot; 8g Total Fat (1 Sat. Fat); 43g Carb.; 27mg Chol; 174mg Sod.; 2g Fiber.
Description:
"A wonderful aroma fills your kitchen when this cake is baking."
Source:
Vegetarian Times, September 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.