Guys! This pumpkin cake is the first dish I have edited photos for that was made in September! That is how behind I am! Ack! Those of you who really like reading blogs (hopefully this blog), how often would I post in your ideal world? It would appear I do have the dishes for posting more often if I could just get organized enough…
It is time for another Bundt Bakers, the theme this time being the Fall Harvest. Of course I knew I was going to do something with apples, since September is, in my humble opinion, way too early for pumpkin given that we will all have pumpkin fatigue by Thanksgiving. Plus apples and I have a long standing love affair in desserts.
So what happened, you ask? I found this recipe and had to try it. My “community” cookbook this time is really more of a pamphlet, Mellow Roast Secret Family Recipes, containing the winning recipes from a recipe contest held by Mellow Roast General Foods in 1980. It is all baked goods, and turned out to be quite the treasure trove. The minute I saw the Sherry Pumpkin Bread from Denice Vilven I knew I was turning it into a bundt cake and using it for this month’s theme. Because, you know, sherry! In pumpkin bread! How could I not try that?
Guys I am so glad that I did. I loved these bundtlettes! So did my family, as Alex was happy to demonstrate. I don’t know how to describe the effect of the sherry–it was subtle, but it was there. I decided to increase the sherry effect by also drizzling them with a sherry glaze. The inside is moist without being too moist, something that irritates me about a lot of pumpkin cakes. Also like many other pumpkin cakes, these were best the day they were made, but we did enjoy them for three days. I know I have been all about mini bundts lately, but we have had so much dessert in the house I decided I wanted to make the smaller amount of cakes, rather than the large bundt.
Be sure to check out everyone else’s Fall Harvest bundt cakes down below!
- For cake:
- 1½ cups (200 g) white whole wheat flour
- 1 t baking soda
- ¼ t baking powder (double acting)
- 1 t cinnamon
- ½ t freshly ground nutmeg
- ½ t salt
- ⅓ cup (76 g) unsalted butter
- ½ cup packed dark brown sugar
- ½ cup honey
- 1 t vanilla
- 2 eggs
- 1 cup cooked and mashed pumpkin (canned is fine)
- ⅓ cup Spanish sherry (plus more for drizzle)
- For drizzle:
- 2 T Spanish sherry
- 1-2 cups sifted powdered sugar (I prefer a less sweet transparent glaze; use more sugar for a visible glaze)
- Preheat the oven to 350 F.
- Thoroughly grease (I use a nonstick spray) your bundtlette pan--my recipe made 6 bundtlettes and 2 mini loafs. Set aside.
- Whisk together the flour, baking soda and powder, cinnamon, nutmeg and salt. Set aside.
- Cream the butter, and then add the sugar and beat until fluffy. Scrape down the sides and bottom of the bowl. Add the honey and beat to incorporate.
- Continuing to scrape the sides and bottom of the bowl as needed, add the eggs one at a time, beating to incorporate after each one. Beat in the vanilla.
- Beat in the pumpkin.
- Alternate adding the flour mixture and the sherry, in 3 and 2 additions respectively, beginning and ending with the flour mixture.
- Scrape the batter into the prepared pan(s). Do not fill it quite to the top, aim for between ¾ and ⅘ full.
- Bake for 20-30 minutes--how long will depend on the size of your pans. When the top looks a bit darker and drier, test for doneness by inserting a cake tester into the center of the cake. It should come out clean or with only a few crumbs attached. The cake will also start to pull away from the sides of the pan.
- Let cool for 5-7 minutes in the pan, and then turn out onto cooling racks.
- When the cakes are cool, whisk together the glaze (drizzle) ingredients. Drizzle over the cooled cakes.
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- Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections