by Adobestock/Angelika Heine
1 hr 20 min
COOK TIME
8-10 servings
SERVINGS
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
Directions
- Preheat oven to 350 degrees.
- Grease and flour a 12-cup (10-inch) Bundt pan.
- In a large bowl, mix together pumpkin, 1/4 cup water, syrup, almond extract, and
- spices. Set aside.
- In a separate large bowl, mix together the flours, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, on medium-low speed
- beat the butter and sugars until fluffy.
- Beat in the eggs one at a time, thoroughly incorporating each before adding the next.
- Increase the speed to medium and beat in the pumpkin mixture, continuing to mix for a minute.
- Beat in the remaining 3/4 cup water and the half-and-half; mix for a minute.
- Reduce mixer speed to low and add the flour mixture in 3 batches, scraping down the bowl in between.
- The batter will be very wet. Add chocolate chips and nuts (if using), and mix for
- another minute.
- 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).
- Bake cake about 1 hour, or until spaghetti noodle or wooden pick poked in the center comes out clean.
Kids who have birthdays around Halloween will appreciate a double recipe of this cake, stacked to resemble a pumpkin and frosted however appeals.
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
Cover courtesy Minnesota Historical Society Press
" width="458" height="550" data-tw-width="w-full lg:w-3/4 mx-auto" data-align="aligncenter" /> In “Original Local,” author Heid E. Erdrich delves into 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs." />
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.
