on Oct 31st, 2007Pumpkin Bundt cake
This recipe is so tried and true. I’ve been making it about 20 years and my mother made it for several years before that. It’s a pumpkin lover’s cake, not a spice cake at all even though it does have some spices and raisins.
One thing I like about this type of cake — made with oil, not butter — is the speed and ease of preparation. No mixer needed, no fancy equipment, just a big bowl along with a whisk and a wooden spoon. It’s finished with a simple dusting of powdered sugar, not a cloying glaze that overpowers the marvelous flavor of pumpkin. It’s perfect with tea or coffee, even a glass of milk.
I don’t use the optional nuts, but sometimes I’ll add a half-cup of dried cranberries or some golden raisins for contrast. My favorite is the way I’ve made it here, with just one cup of raisins.
Pumpkin Bundt Cake
3 large eggs
1 15-oz can pumpkin puree *
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (300g)
2 1/4 cups sugar (450g)
1 1/4 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. fresh grated nutmeg
1 tsp cinnamon
1 cup raisins or currants (160g)
1/2 cup chopped nuts, very optional
powdered sugar, for dusting
* If using fresh pumpkin, use 2 1/4 cups and omit the water. See comments.
Preheat oven to 350 degrees. Grease and flour or spray a Bundt pan.
In a large bowl, whisk the 3 eggs until blended. Add pumpkin, oil and water. Whisk until smooth.
Add flour, sugar, salt, baking soda and spices. Mix well. Stir in raisins (and nuts, if using).
Pour into pan, bake 65 - 75 minutes or until a toothpick inserted near the center comes out clean.
Let cool on a rack for 10 minutes. Remove from pan, let cool completely. Dust with powdered sugar before serving.
Serves 12
I’m going to try this with fresh pumpkin puree I made last night. However, since that is much wetter than canned pumpkin I will try it without the water. I’ll let you know how it turns out.
I’ve gone weak at the knees just thinking about this with fresh pumpkin. I think you’re right to leave out the water. Even canned puree can be so wet that when I make cheesecake I blot the pumpkin between paper towels to remove some moisture.
I do hope you like it.
It turned out great! Since a 15 oz. can of pumpkin is 1 3/4 cup pumpkin, I used 2 1/4 cups of my fresh pumpkin puree and left out the water. Thanks so much for the recipe.
You’re welcome and I’m glad to hear it! And thanks for the information. I’m going to amend the recipe right now for anyone else using fresh pumpkin.
Martha, This not the reciepes you used on the
television show Novenber 15, 2007. You used butter instead of oil,
and buttermilk instead of water. Can you send me that version of the reciepe. I like it much better than the one of October 31.2007.
I watch most evey day when it is possiple. I have many cook books and thy all have you to add buttermilk.
Thank you,
Norma - I’ve edited out your last name and address. I think you thought you were at martha stewart’s site. The link is in my blogroll. The Oct. 31 recipe is mine.