Recipe: Pumpkin Bundt Cake

Recipe: Pumpkin Bundt Cake
Amanda Ferguson
The Rolled Oat Cafe, 402 Main Street, Wolfville

We love pumpkin. Pumpkin pie, pumpkin muffins, pumpkin cupcakes…Ok, I guess we love pumpkin desserts. This cake was very popular at our last Friday night dinner. Glazed or dusted with icing sugar this cake is great with coffee, tea, or a hot cup of cider (or maybe a cold bottle of cider).

Pumpkin Bundt Cake

1 cup white sugar
3/4 cup brown sugar
3/4 cup oil
3 eggs
3 cups white flour
2 tsp baking soda
2 tsp pumpkin pie spice
1/2 salt
2 cups pumpkin

Preheat oven to 350F. In a medium bowl whisk flour, baking soda, spice and salt. In a large bowl whisk oil and sugar until blended. Add eggs in one at a time, mixing well after each one. Add dry ingredients to wet alternately with pumpkin until smooth. Pour into a greased and floured bundt pan. Cook for 50-60 minutes or until toothpick comes out clean. Let cool 15 minutes before taking it out of pan. Wait until it cools completely if you are going to dust it with sugar or glaze it. I like to mix a little milk, maple extract and icing sugar until smooth and drizzle it over the cake. Happy Fall!