Pumpkin Spice Bundt Cake recipe from the late, great magazine 'Gourmet' (2005).
(click link to access the recipe)
With a few of my own changes.
I seem to always be tweaking recipes. :)
The recipe was originally written for a regular bundt pan, I opted to make in Nordic Ware's 'Great Pumpkin Pan'. *
I adapted it by adding an orange buttercream filling between layers ~
And I made a Cinnamon Icing instead of the Buttermilk drizzle as called for in the original recipe.
I used some grape leaves from our vines for decorations to simulate pumpkin leaves.
The only other change I would strongly suggest is to make the cakes one or two days ahead, wrap them tightly so they remain moist, then decorate the day you plan to serve it.
The one or two day aging makes all the difference ~ allowing the spices to mellow out and the cake to become more flavorful and a little more dense and moist in texture.
I also doubled the amount of spices indicated in the recipe after reading reviews on epicurious.com.
The very last of the roses are fading from the garden this year ~ so I could not resist garnishing the plates with one of my favorites ~ this one is "Gift of Life"
I know that traditional wisdom dictates that any garnishes on the plate should be edible, and
since we are organic gardeners (and we don't use chemical sprays.) You could eat this rose if you had a mind to ~ And we do... Many times I'll sprinkle some pretty rose petals over salads... and also make Rose Petal Jam from our roses.
(click link to access the recipe)
With a few of my own changes.
I seem to always be tweaking recipes. :)
The recipe was originally written for a regular bundt pan, I opted to make in Nordic Ware's 'Great Pumpkin Pan'. *
I adapted it by adding an orange buttercream filling between layers ~
And I made a Cinnamon Icing instead of the Buttermilk drizzle as called for in the original recipe.
I used some grape leaves from our vines for decorations to simulate pumpkin leaves.
The only other change I would strongly suggest is to make the cakes one or two days ahead, wrap them tightly so they remain moist, then decorate the day you plan to serve it.
The one or two day aging makes all the difference ~ allowing the spices to mellow out and the cake to become more flavorful and a little more dense and moist in texture.
I also doubled the amount of spices indicated in the recipe after reading reviews on epicurious.com.
The very last of the roses are fading from the garden this year ~ so I could not resist garnishing the plates with one of my favorites ~ this one is "Gift of Life"
I know that traditional wisdom dictates that any garnishes on the plate should be edible, and
since we are organic gardeners (and we don't use chemical sprays.) You could eat this rose if you had a mind to ~ And we do... Many times I'll sprinkle some pretty rose petals over salads... and also make Rose Petal Jam from our roses.
Changes I made to the recipe:
Orange Buttercream:
For the filling between the layers, I added 1 teaspoon finely grated orange zest and a couple of drops of pure orange extract to vanilla buttercream icing (use your favorite recipe.)
Cinnamon Icing:
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
milk, half & half, or cream
Add milk or cream 1 teaspoon at a time until desired consistency is reached
drizzle over cool cake.
drizzle over cool cake.
If you are interested in the Nordic Ware Great Pumpkin Pan:
(Proudly made in the U.S.A.)
ummmmm! This looks beautiful as well as yummy!
ReplyDeleteHow pretty! I love finding new ways to use the pumpkin in my pantry!
ReplyDeleteWhat a fun pan! How did you ever get the frosting to be so perfect? The cake looks so nice and moist...yummy!
ReplyDeleteI just saw that pan..they should put your photos on them:)
ReplyDeleteFile this under something way too pretty to eat!
ReplyDeleteThese photos speak to me...they say eat, eat, good, yum, yummy...wow...Applause
ReplyDeleteoh i love those flavors, cute cute cute too~
ReplyDeleteThanks for sharing these recipes and ideas. I have the litttle acorn cakelet pan that these will work with. Your cake is gorgeous!
ReplyDeleteHappy Turkey Day! ~ Sarah
BEAUTIFUL! This looks so delicious, I can hardly stand it.
ReplyDeleteThis looks soooo yummy!!!
ReplyDeleteYes! Thanks so much for this recipe!
ReplyDeleteI have to make a dessert for the Thanksgiving Dinner in our new home in Kazakhstan. This will be perfect!
I may have to order the pumpkin pans...very cute and such a homey touch!
BG
Beautiful~ it looks moist & delish! Love the orange buttercream & cinnamon icing addition... Picture Perfect icing *sigh* :-)
ReplyDeleteWhat a beautiful cake. I love the generous amount of buttercream in between :)
ReplyDeleteOh my goodness, Mari: you put me to shame!!! These photos are gorgeous!!! I would love to make these some time! Thanks for telling us about the changes you made, it all sounds SOOOO good! Have a great weekend! XO, Pinky
ReplyDeletePerfect cake Mary!
ReplyDeleteI would love a bite...it look gorgeous as well as delicious!
Perfect cake Mary!
ReplyDeleteI would love a bite...it look gorgeous as well as delicious!
I like the idea of the cinnamon icing - it would just seem to be perfect with the other flavors. Very pretty!
ReplyDeleteabsolutely gorgeous. I am always in awe when I look at your photos.
ReplyDeleteMari...these are TERRIFIC!! I have to admit I am a little bit Bundt obsessed. I own more of those sweet pans than I care to admit. I've done a big pumpkin but never thought of doing a mini....now my wheels are turning :)
ReplyDeleteThat dark and spicy cake looks heavenly :)
Blessings!
Gail
The combination of flavors in this cake is amazing.I have printed it our and oh so cant wait to make this next year for the Holidays.
ReplyDeleteI can taste it and wish I had a piece. Very pretty and your roses are lovely.
ReplyDeleteMeant to compliment you on how great the photos are!
ReplyDeleteYour cake looks delicious, but I think your photos may be even better than the cake. Lovely Lovely Lovely
ReplyDeleteOh...be still my ever lovin' pumkin heart!
ReplyDeletewhat a delicious blog! here is so many uncanny inspirations!
ReplyDeletehave a nice time,
Paula
Mari, this is gorgeous--and looks delicious. Please email me--you won the Mariposa tray. Happy Thanksgiving.
ReplyDeleteSorry for taking so long to visit this post - wow, you're so creative, Mari. The grape leaves are the perfect touch! I'm a tweaker too, so I totally understand. I hope you had a wonderful Thanksgiving.
ReplyDelete:)
ButterYum