Pumpkin Gingerbread Bundt Cake
This is sweet, dense and decadently delicious!
2 3/4 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 c. light oil (such as sunflower or canola)
1/2 c. molasses or sorghum
1/2 c. honey
1/4 c. brown sugar
1 1/2 c. mashed or pureed pumpkin (or winter squash)*
1 c. buttermilk
Preheat oven to 350. Place rack in the middle of the oven.
Generously and thoroughly grease or spray a 10” bundt pan.
Combine the flour, baking soda and powder, salt and spices in a bowl.
In a pot, combine the oil, molasses, honey and brown sugar. Cook over medium heat, stirring until the sugar has dissolved. Remove from heat and cool slightly.
Whisk in pumpkin puree, buttermilk and eggs; blend well. Then gradually stir in the flour mixture -about a cup at a time.
Pour the batter into the greased bundt pan. Bake for 40-50 minutes, or until inserted toothpick comes out clean.
Cool the cake in the pan for 20-30 minutes. Turn upside down onto your serving plate and cool completely. Serve with ice cream or sweetened whipped cream.
If you have any leftovers, store in the refrigerator (or wrap well and freeze).
Tip: For the best results, place the puree in a sieve and allow to drain an hour or two in the fridge (or better yet, overnight). This will help keep your recipe from getting too soggy.
Recipe created or adapted by Liz Talley, Urban Graze
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