Every Wednesday my friend Lisa comes over for dinner. It’s always a time of great conversation, new food ideas, and occasionally some line dancing. She’s great at it, and I’m still learning 😉 Anyhow, last week, I realized I had a little extra time in the afternoon before she was to arrive, so I decided to do some baking. Since it’s Autumn, I decided to go with the flavors of the season for dessert. This tastes like a mix between pumpkin cake and gingerbread… and I hope you enjoy!
This is a play on one of Martha Stewart’s recipes that I’ve made for the past few years; I’ve added a little here and there until I loved it 😉
Pumpkin Bundt Bread
1½ sticks butter
2½ cups flour
2 teaspoons baking powder
1 Tablespoon ground ginger
1 teaspoon salt
1 cup sugar
1 cup dark brown sugar
1 can organic pumpkin puree (15 oz)
3 large eggs
Preheat oven to 375°.
Melt butter in small bowl. Set aside.
Butter and flour bundt pan.++
In a large bowl, whisk together flour, baking powder, ginger, and salt.
In another large bowl, whisk together white and dark brown sugars, pumpkin, and melted butter.
Add eggs to wet mixture.
Add to flour mixture, and stir till just combined.
Carefully pour batter into pan.
Bake 50 minutes and check with a cake tester.
Once tester comes out clean, place pan on top of stovetop grate to cool 15 minutes.
Turn out onto plate and let cool.
Top with lemon glaze* and peel**.
Top each slice with freshly whipped heavy cream and a sprinkling of ground ginger.
*Lemon glaze: To ½ c. finely sifted powdered sugar, add fresh lemon juice,
1 tsp. at a time, until it’s a pourable consistency. Use immediately.
**Peel: Make sure to cut all bitter white pith from lemon peel before using.
This cakey delight will last a few days if covered.
and while we’re talking about the flavors of the season….