I’ve never been much of a baker…I enjoy making savory dishes (soup, salad, beans, rice, some meat here and there) for dinner, but cakes, pies, scones, breads…not my thing. I guess I’ve always considered it much too precise for my kitchen habits. Our studio apartment only had a two-burner stove (with no oven), which left me to perfect my two-pot dinners. Now that we’ve moved and have a glorious oven, I’ve been experimenting with baking. I certainly do not invent my own recipes (what is the difference between baking soda and powder?)…I’ll leave that to the professionals. Like Beth and Hannah.
Meanwhile, I’ll enjoy the fruits of their labor and use these tried and true recipes. This pumpkin bundt cake it heavenly. Perfectly moist on the inside and crispy on the outside. Not very sweet (my kind of cake) but full of spicy tastiness.
This recipe comes just in time for your Thanksgiving dinner (that is, if you’re anything like me and tend to leave the menu planning till the last day).
Moist Pumpkin Bundt Cake
from Taste of Home
2 1/2 cups sugar
1 cup melted butter
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin puree
1. Preheat oven to
350°. In a large bowl, combine sugar and butter until blended. Add eggs,
one at a time, beating well after each addition. Combine flour, baking
soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately
with pumpkin, beating well after each addition.
2. Transfer to a
greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick
inserted near the center comes out clean. Cool 10 minutes before
inverting onto a wire rack. Remove pan and cool completely. Dust with
Yield: 12-16 servings.
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