MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-CITRUS TUBE CAKE
I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.-Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts : Calories 301 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 351mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN BUNDT CAKE
Each bite of this Pumpkin Bundt Cake will remind you of your favourite seasonal drink. Yet instead, you'll be comfy at home, having a slice of this dessert.
Provided by My Organized Chaos
Categories Desserts
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Start by preparing your bundt pan with a non-stick spray.
- In a small bowl, beat the eggs. Then, add in the oil, applesauce, pumpkin and vanilla. Mix until combined.
- Take all of your dry ingredients - flour, sugar, baking soda, spices and salt - and sift them together into a large bowl. Add in the pumpkin mixture and mix until combined.
- Pour into a prepared bundt pan and bake for about an hour. Check with a toothpick to ensure doneness.
- Cool for 10-15 minutes and then invert onto a wire rack until completely cooled
- Mix together the frosting ingredients and drizzle all over the cake, topping with pecans (optional).
Nutrition Facts : Calories 467 calories, Carbohydrate 83 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 12 people, Sodium 201 milligrams sodium, Sugar 62 grams sugar
PUMPKIN CITRUS SYRUP CAKE
Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 23cm round cake tin, line the base with baking paper.
- Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
- Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
- Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
- Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
- Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
- To make syrup:- Combine all ingredients in saucepan.
- Stir constantly over heat without boiling until sugar is dissolved.
- Bring to boil, reduce heat, simmer 2 minutes without stirring.
Nutrition Facts : Calories 361.3, Fat 18.3, SaturatedFat 11.1, Cholesterol 97.4, Sodium 137.4, Carbohydrate 46.7, Fiber 0.8, Sugar 29.8, Protein 4
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MINI PUMPKIN BUNDT CAKES RECIPE - EVERYDAY DISHES
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Category DessertTotal Time 52 minsEstimated Reading Time 2 minsCalories 969 per serving
- Preheat oven to 350 degrees then butter and flour mini Bundt pans. In a large bowl or the bowl of a stand mixer, beat together the sugar and oil until well combined. Add eggs one at a time, incorporating each egg completely before adding the next.
- In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt. Add half of the dry ingredients to the wet ingredients. Stir just until combined then add half of the pumpkin purée and mix thoroughly. Repeat the process with the next half of the dry ingredients and the remaining pumpkin. End with the last of the dry ingredients, mixing until completely incorporated.
- Divide the batter evenly into the Bundt pans, filling each one about ¾ of the way full. Place the pans on a baking sheet and pop them into the oven for 20–22 minutes or until the centers spring back when touched. Remove from the oven, cool in pans for 5 minutes then remove the cakes from the pan and transfer to a rack to cool.
- Once the cakes have cooled completely, fill the center hole with green cookie icing then pipe vines on the cakes. Form a ‘stem’ by trimming a small amount from one end of a chocolate nugget and placing it on top of the icing. Serve and enjoy!
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- Add coconut cream and lemon juice in a large bowl and mix, let it curdle a bit. Next, add Oil and vanilla essence and mix well.
- Add sugar into the wet ingredients and mix until well combined. Once all smooth, add all other dry ingredients, Self-rising flour, cinnamon powder, and salt. Mix until all well combined and smooth. Make sure there are no lumps.
- Once all batter ingredients are well combined, fold in pumpkin puree with a silicon spatula. And transfer the batter to the bundt pan.
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