Friday, August 23, 2013

Spiced Pumpkin Cake


Spiced Pumpkin Cake 
Don’t kick me in the butt for saying this but the holidays will be here before you know it so how about trying another pumpkin dessert recipe this coming fall. If you ask me I could eat pumpkin anytime of year and with the spices added in this recipe it takes ordinary to dreamy.  The cake is oh so moist and flavorful. Be sure to use the smaller bundt pan and not the large 12 cup one.


Preheat oven to 350 -  position the oven rack to the middle.
Bake 42

Note: organic, fair trade ingredients used whenever possible

Recipe for 6 cup bundt cake –Serves 7

Ingredients
¾ cup organic all purpose flour or spelt flour
¾ cup organic whole wheat pastry flour
1 tsp baking powder
½ tsp fine sea salt
½ tsp baking soda
1/2 cup fine ground organic brown sugar - I used unrefined Sucanat
1 tsp cardamom
¼ tsp clove
3/4 tsp star anise - optional or 1 tsp ground nutmeg
1 tsp cinnamon
1/3 cup extra virgin olive oil
2/3 cup pumpkin puree not pumpkin pie  - organic canned free of BPA lining - or fresh
1/2 cup almond or coconut milk - I used So Delicious
2 tsp organic apple cider vinegar
1 ¼ tsp pure organic vanilla extract

Before you mix the ingredients lightly oil the bundt pan.

Instruction
1. In a medium bowl combine the almond milk and vinegar set aside
2..  Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, sugar and spices. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
3Add the oil, pumpkin puree, and vanilla extract to the bowl with almond milk and whisk well.
3.  Now add the wet ingredients to the dry ingredients and mix well using a large spoon, the batter will be very thick
4. Add quickly to the oiled bundt pan and bake on the middle rack for 45 minutes. Check in 40 minutes with a toothpick should come out clean or a few moist bits is fine
5. When done let the cake cool in the pan for 10 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto a plate and then back on to the rack right side up and continue to cool.
6. The cake should be cool before adding topping.

Spice  Glaze  
½ cup powdered
1 tbs almond milk + 2 tsp
¼ tsp cardamamom
¼ tsp cinnamon
¼ tsp star anise
pinch clove

toasted pecans or walnuts for sprinkle

2 comments :

  1. This is delicious, the perfect texture and great anytime of the year!

    ReplyDelete
  2. This sounds amazing... It will be on my Thanksgiving table this year!!!!

    ReplyDelete

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