As we get into October, things are turning many shades of orange and that includes our bundt cake group. Last month it was zucchini, which resulted in a very tasty zucchini raisin cake with cinnamon streusel. This month is, of course, pumpkin.
So a pumpkin bundt cake with rum glaze is what I baked for Bundt A Month, the group created by the Baker and the Duchess.
I like bundts that are medium tall or just plain tall. There´s no such thing as a low-rise bundt cake for me. If you want a low cake go bake a sheet cake. My first attempt was a completely different cake. Pumpkin and orange too but without spices. It came out of the oven a beautiful bright orange and tasted so good. But it was a sad excuse for a bundt. Didn´t come even halfway up the sides of the pan. It was a tough decision, based mainly on my interest in baking another one. You know how it is. The cake is baked, it is the right flavor, and has a beautiful color. If I could only make it grow a bit more and then take a picture to make it look even taller. Well, if I had done that we wouldn´t be having this conversation. So after deciding to make it again some other time using a completely different pan, I ended up baking a pretty traditional pumpkin bundt cake.
This time I used only cinnamon. I want to explore a bit this pumpkin flavor, and the traditional spices tend to even things a lot. Like they all end up tasting pretty much the same. The pumpkin together with the cinnamon taste like, well, like they should. Nice and comfortable, like an old sweater. The addition of orange and then rum in the glaze makes for a wonderfully tasty cake. Any liqueur when mixed with powdered sugar makes a bit crackly, glassy glaze. I love that.
HARVEST PUMPKIN CAKE
barely adapted from Kiss My Bundt, by Christa Wilson
3 cups flour
3 cups flour
1 Tbs baking powder
1 Tbs baking soda
1 Tbs cinnamon
1 teaspoon salt
4 eggs, room tº
1 cup granulated sugar
1 cup light brown sugar, packed
15- 16oz pumpkin puree
1 cup vegetable oil
Zest of 1 orange
Rum glaze, see below
Preheat oven to 350º. Butter a large bundt cake pan.
In a bowl sift together flour, baking powder, soda, pie spice and salt.
In a large bowl beat eggs 3 minutes, until frothy. Add both sugars and beat 1 or 2 minutes, until thick.
Add pumpkin puree and mix. Gradually add oil and zest and beat until well incorporated.
Add flour mixture in two addition beating only until well mixed.
Pour into prepared pan and bake about 40 minutes, or until a tester comes out clean.
Let cool a few minutes in the pan, invert onto a wire rack and cool completely.
Glaze and decorate with some orange zest if desired.
For rum glaze: Mix 1 cup powdered sugar with a few (1 or 2) Tbs rum. Pour on top of the cake and let it run to the sides.
Here are the amazing bundt cakes t we have all baked this month, just for you:
Anuradha from Baker Street - Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry - White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic - Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious - Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles - Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood - Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from InThe Kitchen With KP - Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess - Pumpkin Streusel Bundt Cake with Pumpkin Glaze