[bksvol-discuss] ot autumn pumpkin bundt cake cake

  • From: Elizabeth and Burton <thoth93@xxxxxxxxxxxxx>
  • To: bksvol-discuss@xxxxxxxxxxxxx
  • Date: Wed, 22 Nov 2006 21:24:38 -0500

Autumn Pumpkin Bundt Cake
1/2 cup raisins
1/2 cup chopped dried apricots
(I did not have apricots so included a finely chopped apple instead. You can also just increase the raisins or use dates if you have them.)
1/2 cup chopped pecans
2 1/2 cups whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ginger
3/4 teaspoon allspice
1/2 teaspoon salt
1 cup brown sugar
2 eggs
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 can (14-oz size) unsweetened pumpkin puree (not pumpkin pie filling)
or one and a half cups cooked mashed fresh pumpkin (or squash such as acorn or butternut) If you are going to cook the pumpkin, the easiest way is cooking the squash or pumpkin whole in the microwave. Prick it all over with a knife and cook whole for about five minutes. Then it will be soft enough to cut. Let it cool, split open and scoop out seeds and fibers. Cook again in microwave until very soft and then mash.
Preheat oven to 350F . Lightly butter or spray with oil a
bundt pan
 that will hold at least 9 cups.
Measure out and prepare raisins, apricots and pecans. Set aside.
In a large bowl, place flour,
baking powder
and soda, spices and salt. Add brown sugar. Using a fork, stir until evenly mixed.
Set aside.
In a medium-size bowl, whisk eggs with milk, oil and vanilla. Whisk in pumpkin just until smooth. Scrape into flour mixture, then stir just until mixed. Stir in raisins,
apricots and pecans until evenly distributed. Turn into prepared
pan
 and smooth top.
Bake in center of 350F oven until a cake tester inserted in center of cake comes out clean, 55 to 60 minutes. Let stand 10 minutes. Run a knife around outer pan edges
to loosen cake. Turn out onto a wire rack set over a baking sheet. Cool.

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