Pumpkin Bundt Cake Recipe

This Pumpkin Bundt Cake Recipe uses pumpkin puree and maple syrup to make any time of year feel like October.



From "Original Local"
October 2014

  • Pumpkin Bundt Cake
    This Pumpkin Bundt Cake Recipe is great for kids who are celebrating a birthday around Halloween or for any occasion during the year.
    Photo by Fotolia/ehaurylik
  • Original Local Cover
    In "Original Local" author Heid E. Erdrich delves into 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs.
    Cover courtesy Minnesota Historical Society Press
  • Pumpkin Bundt Cake
  • Original Local Cover

Cook Time: 1 hr 20 min

Yield: 8-10 servings

Local food has attracted a lot of attention in recent years, but the concept is not new. In Original Local(Minnesota Historical Society Press, 2013), author Heid E. Erdrich delves into the recipes of indigenous people who have always made the most of nature’s gifts. This Pumpkin Bundt Cake Recipe is from Section 5, “Vegetables and Beans.”

You can purchase this book from the GRIT store: Original Local.

Pumpkin Bundt Cake Recipe

Kids who have birthdays around Halloween will appreciate a double recipe of this cake, stacked to resemble a pumpkin and frosted however appeals.

Ingredients:

• 2 cups canned or fresh pumpkin puree
• 1 cup water, divided
• 1/3 cup maple syrup
• 1/4teaspoon almond extract
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 cups whole wheat flour
• 1-1/2 cups unbleached white flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 12 tablespoons (1-1/2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1-1/3 cups granulated sugar
• 4 large eggs
• 1/4 cup half-and-half
• 1/2 cup chocolate chips, optional
• 1/2 cup chopped nuts, optional

Instructions:

1. Preheat oven to 350 degrees.

2. Grease and flour a 12-cup (10-inch) Bundt pan.

3. In a large bowl, mix together pumpkin, 1/4 cup water, syrup, almond extract, and spices. Set aside.

4. In a separate large bowl, mix together the flours, baking soda, baking powder, and salt. Set aside.

5. In a standing mixer fitted with the paddle attachment, on medium-low speed beat the butter and sugars until fluffy.

6. Beat in the eggs one at a time, thoroughly incorporating each before adding the next.

7. Increase the speed to medium and beat in the pumpkin mixture, continuing to mix for a minute.

8. Beat in the remaining 3/4 cup water and the half-and-half; mix for a minute.

9. Reduce mixer speed to low and add the flour mixture in 3 batches, scraping down the bowl in between.

10. The batter will be very wet. Add chocolate chips and nuts (if using), and mix for another minute.

11. Pour batter into the prepared Bundt pan, filling two-thirds to three-quarters full (if you have extra batter, pour into cupcake cups or a greased, floured cupcake pan; bake for 20 minutes).

12. Bake cake about 1 hour, or until spaghetti noodle or wooden pick poked in the center comes out clean.

Want more recipes from Original Local? Have a look at these recipes:

Vegetarian Cassoulet Recipe With Great Northern Beans
Slow Cooker Venison Stew Recipe
Garlic-Smashed Potatoes Recipe


Reprinted with permission from Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest, by Heid E. Erdrich, and published by Minnesota Historical Society Press, 2013. Purchase this book from our store: Original Local.

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