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Recipe: Pumpkin Bundt Cake with Penuche Cream


Oh pumpkin spice is heavenly! I can’t get enough of the heavenly spicy taste and aroma. I will eat and indulge in (almost!) anything that has pumpkin spiciness imbued into its essence. If I ever find a woman who wears pumpkin spice as a body spray I will indeed be insatiable!

Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
3 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
OPTIONAL: 1/4 teaspoon ground mace. I love the extra flavour mace imparts – but not everyone agrees!
Heck I even go 1/2 teaspoon when I really want to go wild!

1 1/2 cup puréed pumpkin (Or a 14 oz. can of pumpkin will do!)
3/4 cup evaporated milk (2% is good; whole milk is creamier!)

3/4 cup butter (softened)
1 cup white sugar
1/2 cup brown sugar (or just go all white!)
1 1/2 teaspoon vanilla extract
3 large eggs

Directions
1. Mix the puréed pumpkin with the evaporated milk until smooth.
2. In another bowl mix together the dry ingredients (flour, baking powder, baking soda, salt and all the spices)
3. Using an electric mixer on medium, in a large bowl cream together sugar, butter and vanilla until smooth. Add the eggs one at a time until fully mixed.
4. Slowly add the dry ingredients alternating with the pumpkin mix to the butter/sugar mix together. Mix until just blended – then add some more of the dry mix and the pumpkin mix. Keep doing this until all the ingredients are incorporated and the batter is just blended. This should be a fairly quick process – you don’t want to over-beat the mixture! You will find an electric mixer easier as it does get quite thick towards the end. However you can also mix in the ingredients using a large mixing spoon.
5. Preheat oven to 350°F.
6. Grease and flour a 12-cup bundt pan (or a 10 inch tube pan). Turn batter into the prepared pan – spreading evenly around.

7. Place in oven and bake 60 minutes (or until done!) Or see if a toothpick/tester inserted into middle comes out clean.
Cool in pan for 10 minutes before removing. Set aside and allow to fully cool!

Penuche Frosting
(Trust me you will want to double this recipe – it is that good!)

Melt to tablespoons butter in a small pan. Add 1/4 cup packed brown sugar. Using medium to medium-high heat boil 1 minute STIRRING constantly. You do not want to burn the sugar!
Remove from heat and allow to cool slightly
Stir in 1 tablespoon milk (or cream)
Beat in 1/2 cup icing sugar and beat until smooth.

Spoon frosting over cake and allow to run down the sides.

If you doubled the recipe and are serving the cake immediately: slice and drizzle some more penuche over the cut side of each slice.

Indulge.

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