Are you enjoying the Creative Circle Blog Party? And how fabulous were Mel's mini designs?!
If you're just joining us and aren't quite sure about the details, visit Rinda for a full list of blogs participating in the Creative Circle Blog Party. We have lots of inspiration and projects to share with you, and Rinda is even offering a giveaway.
So on to the cake... Because every good party needs a cake, right?!
Thanksgiving is just around the corner and this Pumpkin Ginger Buttermilk Bundt Cake would make a great alternative to store-bought pumpkin pie. This recipe, which I've adapted from Whipped, is festive, easy to make, and offers a bit of a twist on tradition. Of course if you just want to make it for the simple pleasure of eating cake, well I say, why not!
2-1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1-1/4 cups canned pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
1-1/4 cups granulated sugar
3 large eggs
1 cup unsalted butter, softened to room temperature
2 tablespoons butter
1 cup powdered sugar
2 tablespoons of milk
1/2 teaspoon rum extract
1. Preheat oven to 350 degrees.
2. Coat a bundt pan with butter and then lightly dust with flour.
3. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
4. In a separate bowl, whisk together pumpkin, buttermilk, and vanilla.
5. In a third bowl, beat butter and granulated sugar with an electric mixer until pale and fluffy. Then add eggs and beat again until combined.
6. Slowly alternate between adding flour mixture and pumpkin mixture to the bowl with butter and sugar. Beat on a low speed just until smooth. Begin and end with flour.
7. Spoon batter into pan and shake the pan a bit to remove any lumps.
8. Bake at 350 degrees for approximately 45 minutes.
9. Once a wooden skewer inserted in center of cake comes out clean, remove from oven and let cool in pan for 15 minutes. Then place a wire cooling rack on top of bundt pan and flip so that the cake releases from the pan onto the cooling rack. Let cool another 15 minutes.
1. Heat butter until melted.
2. Stir in sifted powdered sugar.
3. Stir in milk slowly until the glaze is near to your desired consistency.
4. Stir in rum extract.
5. Drizzle glaze over cake while it is resting on the wire cooling rack.
There are so many possibilities for the glaze! If you're not sure you'd enjoy the rum extract, consider using your favorite extracts such as vanilla or almond. Or omit and add a touch more milk instead. Want a unique look? Mix food coloring into your glaze.
If you're making this cake for a special occasion, have fun dressing it up a bit! The hole in the center is the perfect spot for a tiny vase and a few small blooms or fake flowers. I just tied together a few very small flowers with string. Then I stuffed the vase so the flowers would stand straight up and not actually touch the cake itself. Not all flowers are food-friendly, so for safety use artificial or consult a list like this.
This cake is comforting, festive... and oh so delicious. I'm looking forward to baking this for Thanksgiving and sharing it with my family.
Now that you've had some cake, it's time to keep this party going! I'm sure I'm not the only one with tons of photos on my computer, waiting for the perfect project. I hear that Gemma has a fabulous photo project at her lovely blog that you'll want to check out next!
And before you go, I'd love to hear what desserts you'll be baking for the upcoming holidays!
PS - There will be more fun happening here this weekend... Please check back for a photo blog hop around the world!