cake it easy: Pumpkin Bundt Cake cake it easy: Pumpkin Bundt Cake

Tuesday, October 19, 2010

Pumpkin Bundt Cake

It’s a pumpkin lover’s cake, not a spice cake at all even though it does have some spices and raisins.
One thing I like about this type of cake —  is the speed and ease of preparation. No mixer needed, no fancy equipment, just a big bowl along with a whisk and a wooden spoon. It’s finished with a simple dusting of powdered sugar, not a cloying glaze that overpowers the marvelous flavor of pumpkin. It’s perfect with tea or coffee, even a glass of milk.

3 large eggs
1 15-oz can pumpkin puree *
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (300g)
2 1/4 cups sugar (450g)
1 1/4 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. fresh grated nutmeg
1 tsp cinnamon
1/2 cup chopped nuts, very optional
powdered sugar, for dusting
* If using fresh pumpkin, use 2 1/4 cups and omit the water. Preheat oven to 350 degrees. Grease and flour or spray a Bundt pan.
In a large bowl, whisk the 3 eggs until blended. Add pumpkin, oil and water. 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.
Serves 12

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