|
|
Pumpkin-Currant Bundt Cake Recipe
By
Rick Rodgers
Serves 8 - 12 |
When I want a spicy
cake to bring to a party, I make this moist pumpkin Bundt. I like it so
much, that I buy an extra few cans of pumpkin to have on hand later in the
year when pumpkin may not be on the supermarket shelves. |
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
One 15-ounce (1 3/4 cups) can solid pack pumpkin
3/4 cup dried currants
3/4 cup toasted, coarsely chopped pecans
Confectionerıs sugar, for garnish
- Position a rack in the center of the oven and preheat to
350° F. Lightly butter a 12-cup fluted tube cake pan (preferably nonstick).
Dust the pan with flour and tap out the excess.
- Sift the flour, baking soda, baking powder, cinnamon,
cloves, and salt onto a piece of waxed paper. Set aside.
- In a medium bowl, using a hand-held electric mixer at high
speed, beat the butter until creamy, about 1 minute. Add the sugar and brown
sugar and beat until light in color and texture, about 2 minutes. Scrape down
the bowl, and, one at a time, beat in the eggs.
- Beat in the pumpkin. Reduce the mixer speed to low. In
three additions, beat in the flour mixture. Stir in the currants and pecans.
Scrape into the prepared pan and smooth the top.
- Bake until a long wooden skewer inserted in the cake comes
out clean, about 1 hour.
- Cool for 10 minutes on a wire cake rack. Invert the cake
onto the rack, unmold, and cool completely. Just before serving, dust with the
confectionerıs sugar. (The cake can be prepared up to 2 days ahead, covered
tightly with plastic wrap and stored at room temperature.)
|
