Ginger Pumpkin Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 18 |
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Quick Bread texture in a bundt cake that is moist spiced ginger pumpkin goodness, the yogurt add a tartness that can't be beat. Ingredients:
6 eggs |
1 16 ounce can of pumpkin puree |
1 1/2 cups of honey |
2/3 cup of butter, melted |
1/2 cup plain yogurt |
1 cup of wheat germ |
3 cups of all purpose flour |
2 teaspoons of baking soda |
1/2 tsp of salt |
2 tsps of ground ginger |
1 tsp of cinnamon |
1 tsp of nutmeg, freshly grated |
1/2 tsp of ground cloves |
glaze |
1 cup of sugar |
1/2 tsp of baking soda |
1/2 cup of plain yogurt |
1 tbsp of light corn syrup |
8 tbsp of butter |
1 tsp of vanilla extract |
Directions:
1. Preheat oven to 350 degree.
2. Butter and flour a 10 inch tube pan or bundt cake pan and set aside.
3. Beat the eggs in a large bowl.
4. Stir in the pumpkin, honey, butter, yogurt and wheat germ.
5. Sift the flour and remaining cake ingredients together, then stir into pumpkin mixture.
6. Pour into prepared pan and bake 50 to 60 minutes. The cake will begin to pull away from the sides of the pan when done.
7. Cool in ht epan on a rack for 10 minutes and then invert onto a rack.
8. Combine all the glaze ingredients except the vanilla in a saucepan and bring to a boil.
9. Reduce heat and simmer two minutes, stirring constantly.
10. Remove from heat and stir in the vanilla.
11. Place the cooled cake on its rack over a tray or a piece of foil
12. Spoon the glaze over while the glaze is still hot.
13. Scoop up the drips and keep applying them until all of it is absorbed into the cake.
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