Moist Pumpkin Bundt Cake Food

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.
• Mix in the sugar.
• Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
• Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended.
• Stir in the walnuts.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 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 in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

SOUR CREAM PUMPKIN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
• Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
• Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
• Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
• Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
• Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

MOIST PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
• In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
• Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.

MOIST PUMPKIN BUNDT CAKE

Steps:

• 1. in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
• 2. combine the flour, baking soda, cinnamon, nutmeg, salt and cloves, add to egg mixture alternately with pumpkin, beating well after each addition.
• 3. transfer to a greased 10 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
• 4. cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
• 5. for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
• 6. with the mixer on the medium setting, slowly pour in the heavy cream.
• 7. continue to beat until the mixture becomes lighter and fluffier.
• 8. be careful not to over beat it or it will become flat and deused.
• 9. if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
• 10. for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
• 11. while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
• 12. then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
• 13. pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
• 14. toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
• 15. how to combine the trifle: using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of the bite size cubes of the pumpkin cake.
• 16. next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
• 17. then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.

MOIST PUMPKIN POUND CAKE

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

PUMPKIN RAISIN SPICE BUNDT CAKE

Steps:

• First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
• For the Cake:.
• Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
• Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
• Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
• Cool Completely and drizzle glaze over the cake.
• For the Glaze:.
• In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.