Sunday, January 4, 2009

Pumkin Bundt Cake

From my in laws this year I received a wonderful bundt pan. I adore the angles on it. We went out and visited them last week but I didn't manage to make a bundt cake for them using the pan, So here is one I made later! It is a pumpkin bundt cake, made using a whole smallish pumpkin (a common sugar pumpkin was cut in half, seeds removed, skin removed, cut into small peices and placed on a baking tray. A little water was added, and then it was all covered in aluminium foil and baked at 375F until soft. Finally it was all mashed in a blender until smooth). I used the recipe from the blog "From Scratch" (http://foodpluspolitics.com/2007/10/31/pumpkin-bundt-cake/) with a few little changes:

Ingredients
3 large eggs

2 1/4 cup freshly made pumpkin puree (see comment above)
3/4 cup vegetable oil

300g all-purpose flour
380g sugar
1 1/4 tsp. salt
1 1/2 tsp. baking soda

3/4 tsp. fresh grated nutmeg

1 tsp cinnamon
1 cup raisins or currants (160g)

1/2 cup chopped nuts, very optional
powdered sugar, for dusting

Method

Preheat oven to 350 degrees. Grease and flour a Bundt pan.

In a large bowl, whisk the 3 eggs until blended. Add pumpkin and oil. Whisk until smooth.

Add flour, sugar, salt, baking soda and spices. Mix well. Stir in raisins (and nuts, if using).

Pour into pan, bake 65 - 75 minutes or until a toothpick inserted near the center comes out clean.

Let cool on a rack for 10 minutes. Remove from pan, let cool completely. Dust with powdered sugar before serving.

16 comments:

Snooky doodle said...

WOW This bundt cake looks so so nice!! it looks festive if its not decorated :) yummy pumpkin cake !!

Gigi said...

oooo, That bundt pan is gorgeous! I love the sharp angles. Great looking cake.

DÄ°DEM said...

shape wonderful,l think taste wonderful too

rhonalala said...

What a gorgeous cake! I am envious of your pan. It must have tasted heavenly.

rhid said...

I know! The pan is stunning, I was afraid of stickage on this one due to the intense angles, but I buttered it up good and proper and floured it down and it came out in-tacked!

miri said...

This is one beautiful bundt pan! Your cake looks marvelous!

Sugar N Spice said...

Could you please post the measurements using cups instead of grams??

Meg said...

This looks absolutely delicious!

javapot said...

Beautiful, love your bundt tin too!!

BB Baking said...

Sugar n spice. The original recipe is fromhttp://foodpluspolitics.com/2007/10/31/pumpkin-bundt-cake/

and they had it in cups! I hope that helps!

Sugar N Spice said...

Thank you :) I look forward to making this :)

Joy the Baker said...

I love this bundt pan! Gorgeous! Makes for a very dramatic cake. What a great gift!

Anonymous said...

That is one badass bundt cake pan. May I ask where your inlaws purchased it?

rhid said...

It was from Williams & Sonoma
http://www.williams-sonoma.com/products/sku5519244/index.cfm?pkey=cbakeware%2Dtop%2Drated

You're right - totally badass!

Affordable homes said...

nice design.. love it..

Milena said...

Ciao, excuse me for my bad english.
I'm italian, I love much this "stampo" where I can buy it?