Friday, October 17, 2014

Quick Last MInute Fall Dessert

 My grandsons love pumpkin pie and pumpkin desserts so I'm always on the search for anything pumpkin. I saw this beautiful looking cake from Taste of Home. I'm sharing because just reading the ingredients, it sounds like a good plan for feeding grandkids. They are coming to do their annual pumpkin carving party with their uncle tomorrow. It's something we do every year. The cake's called a Pumpkin Bundt Cake. So get your spices out, 1 can of pumpkin purée  and make sure everything is organic.

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 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) solid-pack pumpkin
  • Confectioners' sugar
  • Preheat oven to 350°. In a large bowl, combine sugar and oil
  • 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.

  • 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 confectioners' sugar. Yield: 12-16 servings.

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