It’s National Pumpkin Day. Woo let’s celebrate!
Ok, I’m really not that excited, but all of a sudden I’m all about food holidays. What could it be?
So as a result of pumpkin day, I re-examined some of my old pumpkin-y recipes.
I used to be all about the previous pumpkin-y things I’ve made…
Like these pumpkin chocolate chip cookies
And of course who can forget the Fall Cake with a layer of gingerbread cake and another of pumpkin cheese
But I think I found a new pumpkin love… or maybe just the flavor of the minute since it’s the first pumpkin-y thing I’ve eaten all year? Regardless, this bundt cake is pretty tasty.
I wish I had a cute little pumpkin or plant to stick in the middle of it, but I’m not that festive. This cake is about as festive as it’s gonna get, let’s concentrate on the taste.
Moist, pumpkin-y and spicy. What more could you want?
Pumpkin Pecan Bundt Cake
adapted from Cooks Illustrated’s Pumpkin Bread with Ginger
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp ground ginger
1 can pumpkin puree
2 cups sugar
2 tbsp dark molasses
1/4 cup sour cream
2 tbsp heavy cream
1/2 cup vegetable oil
1/2 cup chopped pecans
1/3 cup crystallized ginger, finely chopped
Preheat oven to 350F. Grease and flour a bundt pan, set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt and spices.
In another large bowl, mix together sugar and vegetable oil. Beat in egg 1 at a time. Then beat in sour cream, heavy cream, molasses and pumpkin puree. Beat in flour mixture until just combined. Fold in pecans and crystallized ginger.
Pour mixture into prepared bundt pan, bake 50-70 minutes (depending on your oven) or until you insert a knife into it and it comes out clean.
Serve and celebrate pumpkin day!