As we getinto October, things are turning many shades of orange and that includes our bundt cakegroup. Last month it was zucchini, which resulted in a very tasty zucchini raisin cake with cinnamon streusel. This month is, of course, pumpkin.
So a pumpkin bundt cake with rum glaze is what I baked for Bundt A Month, the group created by the Baker and the Duchess.
I like bundtsthat are medium tall or just plain tall. There´s no such thing as a low-rise bundtcake for me. If you want a low cake go bake a sheet cake. My first attempt wasa completely different cake. Pumpkin and orange too but without spices. It cameout of the oven a beautiful bright orange and tasted so good. But it was a sadexcuse for a bundt. Didn´t come even halfway up the sides of the pan. It was atough decision, based mainly on my interest in baking another one. You know howit is. The cake is baked, it is the right flavor, and has a beautiful color. If I could onlymake it grow a bit more and then take a picture to make it look even taller.Well, if I had done that we wouldn´t be having this conversation. So afterdeciding to make it again some other time using a completely different pan, I ended up baking apretty traditional pumpkin bundt cake.
This time I used only cinnamon. I want to explore a bit this pumpkin flavor, and the traditional spices tend to even things a lot. Like they all end up tasting pretty much the same. The pumpkintogether with the cinnamon taste like, well, like they should. Nice and comfortable, like an old sweater. The addition oforange and then rum in the glaze makes for a wonderfully tasty cake. Any liqueurwhen mixed with powdered sugar makes a bit crackly, glassy glaze. I love that.
HARVEST PUMPKIN CAKE
barely adapted from Kiss My Bundt, by ChristaWilson
1 Tbsbaking powder
1 Tbsbaking soda
1 Tbs cinnamon
4 eggs,room tº
1 cupgranulated sugar
1 cup lightbrown sugar, packed
15- 16ozpumpkin puree
1 cupvegetable oil
Zest of 1orange
Rum glaze,see below
Preheatoven to 350º. Butter a large bundt cake pan.
In a bowlsift together flour, baking powder, soda, pie spice and salt.
In a largebowl beat eggs 3 minutes, until frothy. Add both sugars and beat 1 or 2minutes, until thick.
Add pumpkinpuree and mix. Gradually add oil and zest and beat until well incorporated.
Add flourmixture in two addition beating only until well mixed.
Pour intoprepared pan and bake about 40 minutes, or until a tester comes out clean.
Let cool afew minutes in the pan, invert onto a wire rack and cool completely.
Glaze anddecorate with some orange zest if desired.
For rum glaze:Mix 1 cup powdered sugar with a few (1 or 2) Tbs rum. Pour on top of the cake and let itrun to the sides.
Here are the amazing bundt cakes t we have all baked this month, justfor you: