Pumpkin Bundt Cake
Much to my surprise, I discovered earlier this week that I haven’t featured a single cake recipe on this blog over the course of its nearly 3 year existence. This was a somewhat shocking development, particularly considering how much (and often) I enjoy a delicious fetta di torta.
It is my pleasure, therefore, to feature this seasonally-appropriate – and exceptionally yummy – recipe for pumpkin cake. This torta holds a very special place in my heart, as it was a particular favorite of my beloved grandmother, the late (and great) Bonnie Jean. She baked this cake – a moist bundt chocked full of walnuts and semi-sweet chocolate chips – each and every year throughout my childhood. Its appearance always coincided with falling leaves, crisp morning air, and steaming mugs of apple cider; it was, and will always be, my favorite culinary harbinger of fall.
Enjoy served slightly warm with or without ice cream. Leftovers hold up very well to several weeks of freezing. Buon appetito!
PUMPKIN BUNDT CAKE
2 cups sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground allspice
2 cups finely granulated sugar
4 fresh eggs
2 cups pureed pumpkin
1 cup vegetable oil
1 1/2 cups bran flakes
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly oil a bundt pan and set aside.
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, ginger, and caster sugar. Add eggs one at a time to dry ingredients and whisk well.
3. Add pumpkin and vegetable oil and stir until thoroughly combined. Gently stir in bran flakes, semi-sweet chocolate and walnuts.
4. Pour into prepared bundt pan and bake for 1 hour and 10 minutes, or until cake tester inserted in cake comes out clean.
5. Invert onto a wire rack and cool completely. Dust with confectioner’s sugar before serving.