Isaac's Belated Birthday Bundt Cake
October 06, 2009 11:09 PM Filed in: Recipes
Isaac's sixtieth birthday was last week, but between my schedule and his health, we didn't really celebrate. As long as I had today off, I declared it birthday day. Here's the cake.
Pumpkin Walnut Bundt Cake with Spiced Rum Glaze
Preheat the oven to 350º. Butter a Bundt pan really, really well.
Using a mixer, beat the butter and sugar together until well mixed. It will be crumbly, not creamy. Add the eggs and vanilla, beat well until it is very creamy and lemon-colored, then add the pumpkin. Mix until just blended.
Sift the dry ingredients together and add to the wet ingredients about a third at time, mixing gently with the machine or by hand. Stir in the walnuts.
Spread the batter evenly in the Bundt pan. Bang the bottom of the pan a few times on the table to shake out any air bubbles. It will pick up the details of the mold much better this way. Bake for one hour, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool on a wire rack for ten minutes ("no more, no less," according to the official Nordic Ware site ), then invert onto a plate. (Don't pick it up with bare hands; use hot pads.) With luck, it comes out in one beautiful piece.
Captain's Rum Glaze
Stir together, then drizzle over top of the cake.
Alternately, dust with powdered sugar or cinnamon sugar.
The alert reader may notice significant similarities to the previously-posted Banana Cake. This is hardly accidental. Much of my baking consists of tweaking one recipe to accommodate other ingredients.
The aforementioned Nordic Ware site suggests spraying cooking oil on the pan, then dusting with flour, but I haven’t been thrilled with the results. I liked the butter, but I could see that dusting with flour would have helped the cake climb up the sides of the pan. However, the result was dandy anyway.
Pumpkin Walnut Bundt Cake with Spiced Rum Glaze
- 10 tbsp unsalted butter, room temperature
- 1 2/3 cups white sugar
- 1 tsp vanilla extract
- 1 tsp spiced rum
- 4 large eggs, lightly beaten
- 1 can (approx. 2 cups) pumpkin puree
- 2 cups spelt flour
- 2/3 cup barley flour
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 3/4 cup chopped walnuts
Preheat the oven to 350º. Butter a Bundt pan really, really well.
Using a mixer, beat the butter and sugar together until well mixed. It will be crumbly, not creamy. Add the eggs and vanilla, beat well until it is very creamy and lemon-colored, then add the pumpkin. Mix until just blended.
Sift the dry ingredients together and add to the wet ingredients about a third at time, mixing gently with the machine or by hand. Stir in the walnuts.
Spread the batter evenly in the Bundt pan. Bang the bottom of the pan a few times on the table to shake out any air bubbles. It will pick up the details of the mold much better this way. Bake for one hour, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool on a wire rack for ten minutes ("no more, no less," according to the official Nordic Ware site ), then invert onto a plate. (Don't pick it up with bare hands; use hot pads.) With luck, it comes out in one beautiful piece.
Captain's Rum Glaze
- 2 tbsp spiced rum
- 1/4 tsp cinnamon
- 1 cup confectioner's sugar
Stir together, then drizzle over top of the cake.
Alternately, dust with powdered sugar or cinnamon sugar.
The alert reader may notice significant similarities to the previously-posted Banana Cake. This is hardly accidental. Much of my baking consists of tweaking one recipe to accommodate other ingredients.
The aforementioned Nordic Ware site suggests spraying cooking oil on the pan, then dusting with flour, but I haven’t been thrilled with the results. I liked the butter, but I could see that dusting with flour would have helped the cake climb up the sides of the pan. However, the result was dandy anyway.
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